Preheat oven to broil. Place rack about 9 inches from heating element or in the center. Coat a 9 x 13 inch casserole dish with cooking spray; set aside.

Heat a large skillet over medium high heat. Add beef and cook until browned and no longer pink. Drain off fat and set cooked beef on a plate; set aside.

Add oil to pan, returning heat to medium high. Add onions and cook (stirring occasionally) until tender, about 10 minutes. Stir in garlic and cook for one minute.

Add crushed tomatoes, chicken broth, balsamic vinegar, Italian seasoning, salt and pepper to skillet. Sir until well combined. Stir in ravioli, bring mixture to a boil, then cover, reduce heat to low, and simmer until ravioli are tender, about 8-10 minutes. 

Return beef to skillet, stirring to combine. Add spinach in two batches, stirring until wilted. 

Pour ravioli mixture into prepared casserole dish. Scoop six spoonfuls of ricotta cheese evenly over the top. Sprinkle mozzarella and parmesan cheeses over.

Broil in preheated oven until cheese is melted and deep golden brown -about 6 minutes (or desired doneness). Top with fresh basil leaves.