Step 1

Cook ravioli until al dente.  Drain.

Step 2

In a large skillet, heat 2 tablespoons olive oil on medium heat.  Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.

Step 3

To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir.  The dish should be salty enough from capers.   If it's not, add more salt (or capers), if needed.

Step 4

When serving, top with shredded Parmesan cheese.