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.