Cook ravioli until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat.
Add chopped sun-dried tomatoes and sliced mushrooms. Cook for 2 minutes, stirring occasionally.
Add fresh spinach, minced garlic, and red pepper flakes. Continue cooking and stirring until the spinach wilts.
To the skillet with sautéed mushrooms and vegetables, add cooked ravioli and 1 tablespoon of olive oil. Stir to combine.
Reheat gently on medium-low heat. Season with salt and pepper.