Melt one tablespoon of the butter in a skillet, add the apple and sauté 2 minutes. Drain the apple with a slotted spoon and set aside. Put remaining butter into the same skillet, add cranberries and cook on medium high heat for 4-5 minutes. Season with salt and pepper to taste.
In the meantime, cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Ravioli and reserved apple to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed. Out of the heat add baby spinach and stir gently.
Divide Ravioli among the plates and serve.