1 (9-ounce) package refrigerated cheese ravioli
1 large (2 cups) sweet potato, peeled, quartered lengthwise, thinly sliced
1 small (1/2 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
2 (6-inch) zucchini, halved lengthwise, thinly sliced
2 (14.5-ounce) cans diced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil leaves
Parmesan cheese, if desired
Cook ravioli as directed on package. Drain; keep warm.
Melt butter in 12-inch skillet until sizzling; add sweet potato, onion and garlic. Cook over medium heat 4-6 minutes or until sweet potato is fork tender. Add zucchini, tomatoes, salt and pepper. Continue cooking 3-5 minutes or until zucchini is crisply tender. Stir in 1/2 cup Parmesan cheese and basil.
Add cooked ravioli to sauce; stir gently to combine.
Spoon into individual serving bowls; sprinkle each with additional Parmesan cheese, if desired.
Frozen ravioli can be used instead of refrigerated. For variety, use beef or sausage ravioli instead of cheese.