Cut squash lengthwise into quarters, then cut into bite-size pieces.
Chop peppers and basil.
Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add meatballs; cook 3–4 minutes or until browned on all sides. Add zucchini to meatballs; cook and stir 2–3 minutes or until zucchini is tender.
Cook pasta following package instructions.
Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock to meatballs; simmer 7–8 minutes or until meatballs are 160°F.
Drain ravioli and add to meatballs; stir in basil and top with feta. Serve.
Caramel Pear Crisp:
Preheat oven to 350°F; coat 9-inch square baking dish with 1 teaspoon butter.
Cut remaining 5 tablespoons butter into small pieces; place in medium bowl to soften.
Peel (optional), core, and chop pears into 1/2-inch chunks.
Cut caramels in half; place pears and caramels in baking dish. Add sugar and granola to butter; combine with fingertips until blended and crumbly. Sprinkle mixture over pears.
Bake 18–20 minutes or until pears have softened and crumb topping has browned. Serve warm.