In a large bowl, toss together the garlic, cherry tomatoes, mozzarella cheese, basil, parsley, olive oil, salt, and black pepper. Let the caprese 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 ravioli to the caprese mixture and gently toss to coat the ravioli, taking care not to break the ravioli. Drizzle the balsamic glaze over top. Chill until ready to serve.
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