Step 1

Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon reserved oil; set aside.

Step 2

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add artichokes and beans; sauté until heated through, 2 to 3 minutes.

Step 3

Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts and basil.