Heat the olive oil in a large skillet over medium high heat.
Add the zucchini and garlic, saute for 1-2 minutes.
Add the sausage and cook 3-4 minutes.
Add the ravioli, vegetable broth and oregano, stir to combine and bring to a simmer.
Cover and reduce heat to low, cook 7-8 minutes.
Add the sundried tomato pesto, cream cheese and parmesan cheese, stir until the cheese melts into the dish, allow to cook on low for another 3-4 minutes.
Remove from the heat and top with the sun dried tomatoes.