Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Reserve some pasta water, drain, and set aside.

In a large high-sided skillet, heat a touch of olive oil over medium-high. Add ground beef, season with salt and pepper, and cook until browned and crumbled. Transfer to a paper towel–lined plate.

Drain the grease from the pan. Melt butter over medium heat. Add diced onion and cook for 4 minutes, stirring often.

Add garlic, fresh thyme, and Worcestershire sauce. Cook 1 minute more.

Stir in flour and cook for 1 minute, stirring continuously.

Add white wine and cook another 1 minute.

Whisk in broth, then heavy cream, Parmesan, and spinach. Stir until spinach wilts and sauce thickens slightly.

Reduce heat. Add a pinch of nutmeg and season with salt and pepper to taste.

Add cooked ravioli and ground beef. Stir gently to combine, adding reserved pasta water as needed to loosen the sauce.

Serve warm with extra Parmesan and black pepper.