1. Bring a large pot of salted water to a gentle boil. Add the cheese ravioli and cook according to package directions until just al dente. Reserve 1 cup of the starchy pasta water, then drain the ravioli carefully and set aside.

2. While the ravioli cooks, heat the butter and olive oil together in a large deep skillet over medium heat. Add the minced garlic and diced shallot. Sauté for 2–3 minutes, stirring often, until softened and fragrant but not browned.

3. Pour the chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 1–2 minutes to reduce slightly.

4. Reduce the heat to medium-low and stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. Simmer gently for 3–4 minutes, stirring frequently, until the sauce starts to thicken and lightly coats the back of a spoon.

5. Add the fresh spinach to the skillet and cook for 1–2 minutes until just wilted. Stir in the cherry tomatoes and cook for another 2–3 minutes, until they soften and begin to release their juices.

6. Sprinkle in the grated Parmesan cheese and stir until completely melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of reserved pasta water to loosen it to your desired consistency.

7. Gently add the cooked ravioli to the skillet, tossing carefully to coat each piece in the creamy Tuscan sauce without tearing. Season with the lemon juice, salt, and black pepper, tasting and adjusting as needed.

8. Remove from the heat and sprinkle with chopped fresh basil or parsley and extra Parmesan. Serve immediately while hot and creamy, with additional red pepper flakes or black pepper on top if desired.