Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente.

Drain the ravioli in a colander and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the bell peppers and zucchini to the skillet. Cook for about 5 minutes until they start to soften.

Stir in the cherry tomatoes and spinach. Cook for an additional 3-4 minutes until the spinach wilts.

Gently fold the cooked ravioli into the vegetable mixture. Season with salt, pepper, and Italian herbs. Cook for another 2 minutes to heat through.

Serve hot, garnished with additional herbs if desired.