Bring a large pot of water to a boil and cook the ravioli according to package directions. In a separate sauté pan, heat the olive oil over medium heat. Add the yellow squash, zucchini, salt and black pepper; sauté the squash and zucchini for 5 minutes until tender. Add the garlic and cook for 2 minutes. Gently add ¼ cup of the Parmesan and the cooked and drained ravioli to the vegetables; gently toss to combine all ingredients. Divide ravioli into bowls and serve with the remaining Parmesan cheese sprinkled over top.
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