Step 1: Cook the ravioli according to the package directions until al dente. This usually takes about 3-5 minutes. Be careful not to overcook the ravioli, as they will become mushy. Once cooked, drain the ravioli well and set aside.

Step 2: While the ravioli is cooking, prepare the vegetable mixture. In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Make sure the pan is hot enough so that when the ingredients are added, they lightly sauté and don’t just steam.

Step 3: Add the chopped sun-dried tomatoes, chopped artichoke hearts, minced garlic, capers, and Italian seasoning to the hot oil. Sauté for about 2 minutes, stirring frequently, until the garlic is fragrant and the sun-dried tomatoes have softened slightly. Be careful not to burn the garlic, as it will become bitter.

Step 4: Add the fresh spinach to the skillet with the sautéed vegetables. Continue cooking and stirring until the spinach wilts, which should take only a minute or two. Be sure to stir constantly to ensure that the spinach cooks evenly.

Step 5: Reduce the heat to medium-low. Add the cooked ravioli and 1 tablespoon of olive oil to the skillet with the sautéed vegetables. Gently toss to combine, ensuring that the ravioli is evenly coated with the vegetables and oil. Taste the dish and adjust the seasoning as needed. The capers should provide enough saltiness, but if you prefer a saltier flavor, add a pinch of salt (or more capers) to taste.