Bring a large pot of salted water to a boil. Cook ravioli until they float, 3 to 5 minutes or according to package directions. Drain.

Melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallot, garlic, zucchini, and yellow squash and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the ravioli and toss gently. Serve immediately.

*Salting: Sprinkle salt lightly on the sliced squash. Put salted squash in a colander over a larger bowl and allow to drain for one hour. After one hour wipe the squash dry.