Begin by bringing a large pot of salted water to a rolling boil over high heat. Carefully add fresh cheese ravioli and let it cook for 3-4 minutes, or until they float to the surface and are tender but al dente. Before draining, reserve ½ cup of the pasta water for later.

While the ravioli is cooking, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds or until it becomes aromatic and slightly golden.

Next, add your chopped assortment of fresh vegetables to the skillet. Sprinkle a pinch of salt and stir occasionally, allowing the veggies to sauté for about 5-7 minutes.

After the vegetables are cooked to perfection, gently fold the drained ravioli into the skillet with the sautéed veggies. Toss everything together, adding some reserved pasta water if the mixture seems dry.

To finish, transfer the combined ravioli and veggies to serving plates. Sprinkle freshly grated Parmesan cheese on top and serve hot.