Thinly slice bell peppers, the zucchini and the summer squash; quarter the cherry tomatoes; slice a few cloves of garlic and chop the onion; pick leaves from a few stalks of oregano and thyme.
Heat the oil in a large skillet over medium-high heat until shimmering. Add onions and garlic, season with salt and pepper, and sauté until softened and golden, then add peppers and zucchini. Add tomatoes and herbs and toss to coat. In the meantime, cook the Ravioli according to package instructions in generously salted boiling water. Drain and add to vegetables. Toss to coat and serve immediately, topped with a dollop of fresh ricotta, additional olive oil, oregano, and thyme.
Any leftover sauce can be used with additional pasta or can be saved as a side dish.