Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente, then drain and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add the onion and sauté for 3–4 minutes, until softened.
Stir in the garlic and cook for 1 minute, until fragrant.
Add the shrimp to the skillet and cook for 2–3 minutes per side, until pink and cooked through. Remove the shrimp and set aside.
Pour the vegetable broth into the skillet to deglaze, scraping up any browned bits.
Stir in the heavy cream, Parmesan cheese, and Italian herbs. Simmer for 5–7 minutes, until the sauce thickens slightly.
Add the spinach and cook for 1–2 minutes, until wilted.
Return the cooked shrimp to the skillet, then gently fold in the ravioli until everything is coated in the creamy sauce. Season with salt and pepper.
Garnish with fresh parsley and serve warm.
