Cook the ravioli is a large pot of salted water according to package instructions. Drain and keep ravioli warm. Reserve a little pasta water (about half a cup).

While ravioli are cooking, melt the butter in a large skillet over medium low heat. Cook until butter starts to foam.

Add garlic, spinach and sun dried tomatoes to pan. Increase heat to medium and cook for a few minutes or until spinach is wilted, stirring occasionally.

Add cooked ravioli to pan. Turn heat to low. Add a little pasta water to the pan and stir gently so that ravioli gets coated with the pan sauce, spinach and sun dried tomatoes.

Serve in bowls with shredded cheese and crushed red pepper to taste.