Cheese Ravioli with a Skinny Sun-Dried Tomato Alfredo Sauce


One 9-12 ounce package of fresh refrigerated cheese ravioli (or ravioli of your choice)
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1/4 - 1/2 cup sun-dried tomatoes, chopped
4 tablespoons flour (I used a gluten-free blend with great results)
1 cup low sodium low-fat chicken broth
1 cup low-fat milk (I used 1%)
2/3 cup freshly-grated Parmesan cheese
1/4 teaspoon of sea salt, or more to taste
1/4 teaspoon black pepper
freshly grated Parmigiano-Reggiano cheese, optional for serving
finely chopped fresh parsely, optional for serving