Start by bringing a large pot of salted water to a rolling boil over high heat. Gently drop the ravioli into the water and cook for 3-4 minutes until tender.

While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add chopped vegetables and a pinch of salt to the skillet. Cook for 5-7 minutes until vibrant and tender, yet still crunchy.

Carefully toss the drained ravioli into the skillet with sautéed veggies. If needed, add reserved pasta water for a silky sauce.

Finish by adding grated Parmesan cheese and black pepper, mixing until the cheese melts into the dish. Adjust seasoning to taste.

Serve hot in a large bowl, garnished with more Parmesan if desired. Enjoy!