Bring a large pot of water to a boil and cook ravioli according to package directions, drain and set aside. In a large pan add the olive oil and garlic, cook for 2 minutes on medium heat. Add the cherry tomatoes cook for 1 additional minute until tomatoes are soft. Add the ravioli and basil pesto stir well to coat – cook for an additional 2 minutes, season with salt and black pepper. Divide among serving plates and sprinkle with Parmesan cheese and basil.
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