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Heat broiler with a rack about 6 inches from the heat source.
In medium-large ovenproof skillet over medium-high heat, heat oil and add garlic. Cook until garlic is barely golden, about 30 seconds to 1 minute.
Add spinach and few pinches of salt, and cook until spinach is wilted, about 3 to 4 minutes. Season to taste. Transfer garlic and spinach to a bowl.
Place cold ravioli and ½ cup water, and a few more pinches of salt in the skillet and bring to a boil over high, then reduce heat to medium. Cover and let steam for 3 to 5 minutes.
Spoon the mascarpone in tiny dollops around the ravioli. Season with salt and pepper. Add the spinach back.
Sprinkle the top of the pan with parmesan and broil until the ravioli are browned in places, anywhere from 3 to 6 minutes.
Eat right away. Leave leftovers in skillet and rewarm in oven.