Heat a little olive oil in a saute pan and gently cook the diced courgette and red pepper until they begin to soften but still retain some of their texture.
Bring a pan of water to the boil and cook the ravioli for four minutes. Drain and drizzle in a little olive oil to stop them sticking together.
Simmer the contents of a bottle of Dolmio 7 Vegetables pasta sauce until warm.
Add the sliced sun-dried tomatoes to the sauteed vegetables and cook until warmed through.
Spoon half the sauce onto the bottom of a warmed pasta bowl and top with the cooked ravioli.
Garnish with the sauteed vegetables, toasted pine nuts, freshly torn basil, grated Parmesan and finish with a little freshly ground black pepper.