Add the bacon to a sauce pot and cook on medium-high til it begins to get stiff, about 8-12 minutes. Remove with a slotted spoon and set aside, leaving the grease in the pot.
Add the onions to the pot and sautee in the bacon grease til softened, about 5 minutes. Remove the onions from the pot, leaving the juice and grease.
While the onions cook add the goat cheese to a mixing bowl and mash with a fork.
Add the spinach and garlic to the pot, reduce the heat to medium and stir to coat. Sautee til wilted, about 3 minutes.
Add the spinach 2 tbsp beef broth to the cheese and whisk with a fork to combine.
Turn the heat on the pot up to high til the remaining bacon stuff crackles. Add the wine to the pot and scrap with a flat wooden spoon til the liquid reduces and darkens- about 1-3 minutes. Reduce the heat to medium, add the broth, tomatoes, bacon and onions. Stir to combine then add the cream and stir to combine. Simmer on medium-low at least 20 minutes.
Serve the ravioli topped with sauce and garnished with chiffoned basil