In a large skillet cook the bacon until it is browned.  Remove from heat and drain on a paper towel.  Crumbled and set aside.

Drain all but 1 tablespoon of bacon fat from the skillet.  Heat the spinach and garlic cloves in the bacon fat and cook until spinach has just wilted.   

 Add the butter, and crumbled bacon to the pan and cook for 2-3 minutes.

Meanwhile, in a large saucepan heat water to boiling.  Cook the ravioli according to package directions.  Drain and add to the spinach and bacon mixture.

Cook the ravioli for 2 minutes with the sauce making sure to cover the ravioli.  Sprinkle with salt, black pepper, and Italian seasonings.

Serve warm and top with parmesan cheese.