Cook the ravioli according to the package directions. Drain and keep warm.

In a large skillet heat the over medium heat. Add the garlic and sauté for a minute or until fragrant. Add in the onion and carrots and cook 2 minutes. Throw in the zucchini and squash and sauté an additional 3 minutes.

Add the bell peppers and broccoli florets and cook for 2 minutes. Slowly pour in the chicken broth, white wine, and butter. Sprinkle with black pepper, salt, Italian seasoning, and heat 3-4 minutes.

Add the ravioli to the pan. Sprinkle with half of the Parmesan cheese and stir.

Spoon onto a plate and 1-2 tablespoons of marinara sauce if desired. Finish with additional Parmesan cheese.