Melt the butter in a large skillet over medium heat, then sauté the garlic until fragrant but not browned. Add the tomato paste and cook for 1 minute to release its flavor. Stir in the chicken broth, heavy cream, smoked paprika, and oregano; let simmer gently for 2 minutes. Add the ravioli to the sauce, stirring carefully to coat. Cook until the ravioli are heated through, about 4 minutes. Toss in the sun-dried tomatoes and baby spinach, cooking until the greens wilt. Remove from heat, stir in half the Parmesan, and season with salt and pepper. Garnish with fresh basil and remaining Parmesan before serving.