1. Peel and finely chop the red onion and garlic. Cut the sun-dried tomatoes into small pieces. Wash and dry the cherry tomatoes and halve them. Wash and dry the spinach leaves. Set everything aside.

2. Heat up a large Dutch oven or large pan with some olive oil. Add the chopped onion and garlic and sauté until soft and glossy – takes only a few minutes. Add the sun-dried tomatoes and sauté for a minute or two as well. Deglaze everything with the white wine and let the wine cook down almost completely. Add the chicken broth and heavy cream. Next, add the grated Parmesan and stir in. Let the sauce cook for a minute or two. Mix the cornstarch with some water, add to the sauce, and stir in – let the sauce cook and thicken for a moment. Season with salt and pepper.

3. Add the cherry tomatoes, baby spinach, and ravioli, and let everything cook for about 5-6 minutes. If your ravioli needs to cook shorter/longer according to the package instructions, adjust accordingly. Add the pasta and sauce to bowls and sprinkle with some extra grated Parmesan to your liking.