Heat the oil in a large skillet over high heat until it shimmers. Add the spinach to the skillet with a generous pinch of salt and sauté until just wilted, 30 seconds-1 minute; transfer to a plate and wipe out pan. Add the Alfredo Sauce to pan and warm over medium-low heat.
In the meantime, cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the Ravioli to the Alfredo Sauce in the skillet and gently toss, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed. Season with salt and pepper to taste.
Divide the Ravioli among plates and top with the sautéed spinach. Garnish with Parmigiano Reggiano cheese.
*You can also make this recipe with Giovanni Rana Artichoke Ravioli