Instructions: 

1. Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
2. Warm olive oil in a large sauté pan and sauté the zucchini and yellow squash.
3. Add pesto and scallions and blend well. Add a little water if needed, toss with ravioli and serve.

Optional: Top with pan-seared scallops or grilled shrimp.