In a large bowl add tomatoes, olive oil, garlic, parsley, season with salt and black pepper and toss gently until the tomatoes are evenly coated. Arrange mixture onto a baking pan, lined with a parchment paper insuring to leave as much liquid as possible in the bowl. Place the tomatoes into a pre-heated 325°F oven for 20 minutes, until the tomatoes are softened.
Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 5-7 minutes, or until done. Drain and set aside.
In a saucepan over medium-low heat combine the marinara sauce and heavy cream, whisk in ½ cup of the ricotta cheese until smooth.
Combine the cooked ravioli with the sauce and toss to combine in a large sauté pan.
Divide among serving plates garnish with tomatoes, and basil pesto, serve immediately.
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