Cook the Ravioli: Bring a large pot of water to a boil.
Cook the ravioli according to package directions until al dente.
Drain well, return the pasta to the hot saucepan, cover, and set aside to keep warm.
Sauté the Vegetables: While the pasta cooks, heat the olive oil in a large nonstick skillet over medium-high heat.
Add the sweet peppers, carrots, and onion.
Cook and stir for about 5 minutes, until the vegetables begin to soften.
Build the Sauce: Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the undrained diced tomatoes and the 3 tablespoons (45 ml / 1.5 fl oz) of basil.
Continue to cook and stir for about 2 minutes more, until everything is heated through.
Season generously with black pepper.
Combine and Serve: Pour the vegetable sauce over the warm, cooked ravioli.
Toss gently to coat everything evenly.
Serve immediately, garnished with extra fresh basil if desired.
Don't overcrowd the pot when boiling the ravioli. Use plenty of water to ensure they cook evenly and don't stick together.
Add a handful of fresh spinach or chopped zucchini to the skillet along with the peppers for an extra boost of greens and nutrients.
Finish the dish with a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese for an extra layer of savory flavor.
