In 4-quart heavy pot, over medium heat, brown sausage and cook garlic until tender, stirring to break up sausage, about 5 minutes. Pour off excess fat; remove sausage mixture from pot and set aside. In same pot, over medium-high heat, heat chicken broth and water to a boil. Add ravioli; cook 4 to 5 minutes or until tender. Stir in beans, stewed tomatoes, sausage mixture, mustard, oregano and pepper; heat through. Stir in spinach and cook until wilted, about 1 minute. Serve topped with Parmesan cheese. Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" on Feb 1, 1998