Follow the package directions to cook the Ravioli to al dente. Drain thoroughly and toss with a little olive oil to prevent sticking. Chill in the fridge until completely cooled.
Meanwhile, chop the pepperoni, dice the provolone cheese, drain and chop the artichoke hearts, drain the banana pepper rings, and drain the sliced olives. Toss together with the cooled Ravioli.
Stir in the salad dressing mix and then the Italian dressing. Toss to combine. Add additional Italian dressing to taste preferences.
Add cracked pepper and freshly grated Parmesan cheese if desired. Salt and pepper to taste preference.
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Notes
If making ahead of time, combine all the ingredients but keep the dressing separate until serving.