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