Wash and dry all produce. Bring a large pot of salted water to a boil. Cut green beans into 1-inch-long pieces. Halve squash lengthwise, then cut into 1/4-inch-thick half-moons. Halve tomatoes lengthwise. Pick basil leaves from stems; discard stems. Roughly chop leaves.

Once water is boiling, add raviolini to pot. Cook until al dente, 4-5 minutes. Remove with a slotted spoon, keeping pot of boiling water on stove.

After removing raviolini from pot, place broccoli in boiling water. Cook until bright green and tender, 4-5 minutes, then drain.

While broccoli cooks, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add squash. Cook, tossing, until softened, 4-5 minutes. Add green beans and tomatoes and cook until green beans are tender but still have a little bite and tomatoes have softened, 3-4 minutes. Season with salt and pepper.

Add broccoli, raviolini, pesto, half the basil, and Parmesan to pan. Gently toss to combine. Season with salt and pepper.

Divide raviolini mixture between bowls. Scatter remaining basil over the top.