Preheat the oven to 400 degrees F. Reserve 1 cup of marinara sauce from the jar.
Heat the oil in a nonstick skillet over medium low heat. Stir in the garlic and cook for 30 seconds. Add in the ground turkey with a big pinch of salt and pepper. Cook until the turkey is browned, breaking it apart into small crumbles. Once the turkey is browned, add in the rest of the marinara from the jar.
Once the marinara is warm and bubbling, stir in the fresh spinach. Cook for a few minutes until the spinach wilts and then turn off the heat.
Time to layer! Add ½ cup of the reserved marinara in the bottom of a 9x13 inch baking dish and spread it around. Add a layer of ravioli in a single layer. We’re doing 3 layers, so use ⅓ of the bag. Next, add a layer of the ground turkey/spinach mixture. You want to use ⅓ of the mixture. Sprinkle on some of the grated cheese. Repeat this two more times, so you have 3 layers total.
Once you finish the final layer, add the remaining marinara on top. Top with any extra grated cheese. Top with the burrata, pulling it apart to spread it out over the entire dish.
Bake for 25 to 30 minutes, until golden and bubbly and cheesy and melty! Top with parmesan and fresh parsley. Serve!