Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast.

Cook 2 (8-ounce) packages ravioli according to package directions; reserve 13 cup cooking water.

Drain the ravioli and toss with 1 tablespoon sun-dried tomato oil.

Bowl of Spinach Ravioli with Artichokes & Olives overhead

Photo:Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Heat the remaining 1 tablespoon sun-dried tomato oil in a large nonstick skillet over medium heat.

Add 14 cup shallot; cook, stirring occasionally, until softened, about 4 minutes.

Add sliced garlic; cook, stirring constantly, until fragrant, about 30 seconds.

an image of the ingredients to make the Spinach Ravioli with Artichokes & Olives

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Add the reserved 13 cup cooking water; bring to a simmer.

an image of the ravioli tossed with sun-dried tomato oil

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

an image of the artichokes and beans added to the skillet

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

an image of the ravioli, tomatoes, olives, basil, and pine nuts

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila