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Preheat oil over medium heat in a 5-quart Dutch oven. Add onion and carrots. Season with salt and pepper. Sauté for 4-6 minutes, stirring occasionally, until onions are translucent and carrots are softened.
Stir in garlic and sauté until fragrant, about 30 seconds.
Add Italian sausage, breaking apart the meat with a spoon until it resembles crumbles and is cooked through, about 5 minutes.
Pour crushed tomatoes and beef broth into the meat mixture and stir. Bring to a simmer and stir in Rana® Spinach & Ricotta Ravioli. Cook for an additional 3 to 4 minutes until pasta is al dente and heated through.
Stir in spinach and serve immediately.