Bring a large pot of salted water to a boil. Add refrigerated cheese ravioli and cook according to package instructions, 3–5 minutes. Drain and set aside.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and diced shallot; cook for about 2 minutes until fragrant.

Stir in tomato paste, Italian seasoning, and crushed red pepper flakes; cook for 1 minute until fragrant.

Whisk in all-purpose flour, stirring for about 1 minute until lightly browned to create a roux.

Pour in dry white wine to deglaze. Scrape up brown bits and let it simmer for about 2 minutes.

Add chicken stock, heavy cream, and chopped sun dried tomatoes. Season with salt and pepper. Bring to a gentle boil and simmer for about 5 minutes.

Stir in freshly grated Parmesan cheese until melted, then gently fold in the cooked ravioli.

Serve immediately, garnished with fresh parsley.