Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions, 3 to 4 minutes. Reserve 1/4 cup pasta water for use later, and drain ravioli. If your ravioli finishes well before your sauce for some reason, drizzle very lightly with olive oil after draining, so they don’t stick together.
Meanwhile, melt butter in a large skillet over medium-low heat. Add garlic and saute until fragrant, about 30 seconds. Stir in heavy cream and Parmesan cheese, stirring until smooth. Simmer until sauce starts to thicken, stirring constantly, 2 to 3 minutes. Season to taste with salt and pepper.
If your sauce is not thick enough to suit you, add a bit more Parmesan cheese. If the sauce is too thick, thin out with reserved pasta water, 1 tablespoon at a time, until sauce reaches desired consistency.
Add spinach and stir until wilted, 1 to 2 minutes. Add ravioli, gently stir to coat, and simmer for 2 to 3 minutes. Garnish with bacon, and serve.
