1Cook and drain ravioli as directed on package. Cover to keep warm.
2Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add green beans and onion; cook and stir 3 minutes. Add bouillon cube, marjoram, garlic powder, pepper and water; cook 3 to 5 minutes longer or until beans are crisp-tender.
3Add tomatoes, peas and cooked ravioli. Reduce heat to medium-low; cook 3 to 5 minutes, stirring occasionally, until mixture is thoroughly heated and sauce is slightly thickened. Sprinkle with cheese.