Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Arrange broccoli, zucchini, yellow squash, red bell pepper, mushrooms, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast for 20 minutes, or until the vegetables are tender and lightly caramelized.

Meanwhile, gently warm the Alfredo sauce so it’s easier to pour.

Reduce oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).

Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch (23×33-centimeter) oven-to-table baking dish. Arrange ravioli in a single layer over the sauce. Pour remaining Alfredo sauce evenly over the ravioli. Arrange roasted vegetables attractively over the top. Sprinkle with the grated Monterey Jack cheese.

Bake for 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.