Bring a large pot of water to a boil. Cook 2 (8-ounce) packages ravioli according to package directions; reserve ⅓ cup cooking water. Drain the ravioli and toss with 1 tablespoon sun-dried tomato oil.

Heat the remaining 1 tablespoon sun-dried tomato oil in a large nonstick skillet over medium heat. Add ¼ cup shallot; cook, stirring occasionally, until softened, about 4 minutes. Add sliced garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add the reserved ⅓ cup cooking water; bring to a simmer. Gradually stir in cubed butter, one piece at a time, waiting until each is nearly melted before adding the next. Add thawed artichokes and rinsed beans; cook, stirring frequently, until heated through, 2 to 3 minutes.

Fold in the cooked ravioli, ½ cup sun-dried tomatoes, ¼ cup olives, ¼ cup basil and 3 tablespoons pine nuts until well coated in the sauce and heated through, about 1 minute.