Preheat the oven to 400°F. Pat the zucchini dry with a paper towel and place it in a large bowl. Toss it with 2 tablespoons of the oil and the salt and pepper and arrange on a large baking sheet. Roast the zucchini until wilted and the edges are charred, 15 minutes. Meanwhile, cook the ravioli according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot with the roasted zucchini and any juices that collected in the pan, the remaining 3 tablespoons olive oil, the cheese and the mint. Add the pasta water a little bit at a time to loosen to sauce if needed. Season with additional salt and pepper. Divide among bowls and top with more cheese and mint.