Bring a large pot of salted water to a rolling boil. Add the store-bought ravioli to the pot and cook according to package instructions, usually about 3–5 minutes until they are al dente. Once cooked, gently drain the ravioli in a colander and set aside, ensuring they remain warm and do not stick together while you prepare the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sun-dried tomatoes, artichoke hearts, minced garlic, capers, and Italian seasoning to the skillet, stirring frequently. Sauté the mixture for about 2–3 minutes, allowing the garlic to become fragrant and the vegetables to warm through.

Introduce the fresh spinach to the skillet, stirring it gently into the sautéed vegetables. Continue cooking for about 2–3 minutes, until the spinach wilts down and incorporates beautifully.

Lower the heat to medium-low and carefully add the cooked ravioli to the skillet. Drizzle an additional tablespoon of olive oil over the mixture and toss everything together gently. Cook for another 2 minutes, ensuring the ravioli are warmed through and well-coated in the savory sauce.

Once everything is combined, transfer the vibrant Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes onto serving plates. Finish by generously sprinkling shredded Parmesan cheese on top.