In a large bowl, combine the tomatoes, green and red onions, garlic, basil, olive oil, balsamic vinegar and Parmesan cheese. Let mixture rest for at least 15 minutes. Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain and rinse with cold water, drain again and set aside. Add the drained ravioli to the bruschetta mixture and gently toss to coat the ravioli, taking care not to break them. Season with salt and black pepper to taste. Chill until ready to serve.
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