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Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up as you go, until browned, about 5 minutes.
Stir in the ravioli, ¼ teaspoon salt, and ½ cup water. Reduce the heat to medium, cover, and cook until the ravioli are al dente, about 4 minutes.
Add the spinach and a pinch each of salt and pepper, cover, and cook until the spinach is wilted, about 2 minutes.
Add the cream and simmer, stirring occasionally, until it has reduced slightly and is starting to lightly coat the ravioli, about 2 minutes.
Remove the skillet from the heat, stir in half of the Parmesan, and season to taste with salt and pepper.
Serve the ravioli topped with the remaining Parmesan and a few grinds of pepper.