Prepare ingredients: Slice onion into ½" julienne strips. Slice sun dried tomato into strips. Roughly chop garlic. Cut artichoke hearts into quarters.
Melt butter in saucepan over medium heat. add sliced onion and garlic, cook until fragrant and onions start to get translucent.
Add in artichoke hearts, sun-dried tomatoes, spinach, capers and olive oil. Heat thoroughly until spinach is wilted 3-5 minutes.
Separately cook the ravioli: Bring 4 quarts of water to a rolling boil, add Ravioli and cook until internal temperature reaches 165° F or approx. 5½ - 6 minutes. Drain.
Add lemon juice, crushed red pepper, salt & pepper.
Lightly fold in ravioli to coat in the sauce.
Plate and top with pea sprouts, serve.