A delicious and hearty dish featuring tender chicken ravioli tossed with vibrant vegetables and coated in a rich, flavorful pesto sauce.

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Bring a large pot of salted water to a boil and cook the chicken ravioli according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add the zucchini, red bell pepper, and cherry tomatoes to the skillet and sauté for 5-7 minutes until tender.
Add the cooked ravioli to the skillet and gently toss with the vegetables.
Pour the pesto sauce over the ravioli and veggies, stirring to coat evenly.
Season with salt and pepper to taste.
Serve warm, topped with grated Parmesan cheese.