1. In a regular skillet or an oven-safe skillet, heat a little olive oil over medium heat. Cook the ground beef for 4 to 5 minutes, breaking up the meat with a wooden spoon, until it is no longer pink.
Add the zucchini, tomato sauce, 1 cup (250 ml) of water, the ravioli, and, if desired, the basil. Stir and bring to a boil. Cover and simmer for 5 to 7 minutes, until the ravioli is al dente.
If necessary, transfer the mixture to a baking dish. Top with cheese and broil in the oven for 2 to 3 minutes.