Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain the cooked ravioli and return to the pot. Meanwhile, heat the oil in a large skillet over medium heat; add the zucchini, yellow squash, salt, and black pepper and cook until just tender, 4 to 6 minutes. Add the garlic and cook for 2 minutes. Add the vegetables and ¼ cup of the Parmesan to the ravioli and toss gentle to combine. Serve with the remaining ¼ cup of Parmesan cheese.
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