While the pasta is cooking prepare the sauce. In a large non-stick frypan heat oil over a medium high heat. Add tomatoes, artichokes, spring onions, garlic, salt and pepper. Cook 2 to 3 minutes stirring occasionally until vegetables are warmed through. Remove from heat.
Drain pasta well. Transfer to a large bowl and toss with 1 teaspoon oil. Add half of the sauce to the ravioli then toss gently but thoroughly to mix.
Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.