Start by bringing a large pot of salted water to a boil. Once boiling, add the frozen or refrigerated cheese ravioli. Cook according to package instructions, usually about 4-6 minutes until they float to the top. Gently stir occasionally to prevent sticking.
While the ravioli are cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Next, add the grape tomatoes to the skillet. Sauté for about 3-4 minutes until they start to soften and blister. This step enhances their natural sweetness.
Once the ravioli are ready, drain them in a colander and then add them directly to the skillet with the sautéed garlic and tomatoes. Pour in the pesto and gently toss everything together until the ravioli are well coated.
Divide the ravioli into serving plates. If desired, sprinkle with grated Parmesan cheese, fresh basil, and a pinch of crushed red pepper for an extra kick. Enjoy your 5-Ingredient Pesto Ravioli warm!
