In an extra-large skillet, combine the undrained stewed tomatoes and water.
Bring the mixture to a rolling boil over medium-high heat.
Carefully stir in the zucchini and the refrigerated ravioli. Return the skillet to a boil, then reduce the heat to medium-low.
Cover and boil gently for 6 to 7 minutes, or until the ravioli is tender and cooked through, stirring gently once or twice to prevent sticking.
Gently stir the rinsed and drained cannellini beans into the ravioli mixture.
Continue to cook for 1 to 2 minutes, until the beans are heated through.
Divide among four bowls and serve immediately, sprinkling each serving with Parmesan cheese and fresh basil.
Add a pinch of red pepper flakes along with the tomatoes for a gentle kick of heat.
Stir in a large handful of fresh spinach during the last minute of cooking until it just wilts for added nutrients and color.
