In a large Dutch oven, heat the olive oil and butter over medium-high heat until melted and shimmering.

Add the diced onions and sliced carrots. Cook, stirring occasionally, until the onions are translucent and the carrots start to soften, about 3–4 minutes.

Add the Italian sausage (or ground turkey) to the pot. Cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. Drain excess grease if needed.

Stir in the minced garlic, dried basil, and oregano. Cook for about 30 seconds, until fragrant.

Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir to combine, then bring the mixture to a boil.

Once boiling, reduce the heat to a simmer. Carefully add the fresh ravioli to the pot. Cook for 5–6 minutes, or until the ravioli are tender and float to the top.

Stir in the fresh spinach and cook until just wilted, about 1–2 minutes.

Slowly stir in the heavy cream and return to a gentle simmer. Add the grated Parmesan cheese and stir until melted and incorporated.

Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with additional Parmesan cheese and fresh basil, if desired. Serve and enjoy!