Cook ravioli into salted water until al dente. Drain.
In a large skillet heat 2 tablespoons olive oil over medium heat. Add chopped artichokes hearts, sun-dried tomatoes, capers and cook for 2 minutes.
Add fresh spinach to skillet and continue cooking until spinach wilts.
Add the ravioli to the skillet and add 1 tablespoon olive oil to cover the ravioli well. Serve hot divided amongst four dishes and sprinkle parmesan cheese over.