Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes

Instructions:
Cook the ravioli according to package instructions. Drain, reserving a little pasta water.
While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped spinach, artichokes, capers, and sun-dried tomatoes to the skillet. Stir to combine and cook for 3-4 minutes, allowing the spinach to wilt and the ingredients to warm through.
Add the cooked ravioli to the skillet, tossing gently to combine. If the mixture is too dry, add a splash of the reserved pasta water to create a sauce.
Season with salt and pepper, and sprinkle with grated Parmesan cheese, if desired.
Garnish with fresh basil or parsley before serving.