In a stockpot, bring the broth to a boil. Add the ravioli and let it cook according to the package instructions.
Meanwhile, grate the zucchini with a cheese grater.
When the pasta is almost fully cooked, add the zucchini to the soup and cook it for one or two minutes more.
Season the soup with diced red pepper, shredded Parmesan cheese, and black pepper to taste before serving, if desired.