Ravioli With Sautéed Zucchini

From: realsimple.com {my additions/substitutes}
Serves 4 Hands-On Time: 10m Total Time: 15m

1 pound cheese ravioli (fresh or frozen), meat ravioli also good
2 tablespoons olive oil {I use butter}
3 small zucchini, sliced into thin half-moons
kosher salt and pepper {I also added Season Salt}
2 cloves garlic, thinly sliced
1/2 cup grated Parmesan (2 ounces)

Directions
Cook the ravioli according to the package directions. Drain them and return to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes.
Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.
By Sara Quessenberry and Kate Merker, August 2008