Vegetable Ravioli With Favas, Asparagus, Zucchini, Peas

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6 ounces goat cheese

10 to 12 marinated sun- dried tomatoes, cut into small pieces

3 tablespoons olive oil

4 garlic cloves, chopped

Several large pinches of thyme

Salt and pepper to taste

16 ounces vegetable-filled ravioli

2 young zucchini, diced

10 to 15 young asparagus tips

1/4 cup young blanched peas

1/4 cup blanched and peeled fava beans

Thinly sliced fresh basil

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