Take a large nonstick pan and heat it well on the stove; when it begins to smoke, pour in the small-size zucchini cut into half-inch cubes with a drizzle of extra-virgin olive oil; follow it for a few minutes until it forms a light outer crust. Do the same with carrots: in this case the cooking time will be slightly longer. Meanwhile, you will have prepared a diced cherry tomatoes, seasoned with extra virgin olive oil, 1 whole clove of garlic and plenty of fresh basil. Be careful to salt the vegetables only just before serving. After boiling them in plenty of salted water, only until emerged, drain the ravioli and dress them with vs. ragout of greens, adding last the diced fresh cherry tomatoes--without the garlic--a drizzle of evo oil and more fresh basil.