Bring a large pot of water to a boil. Add 20 oz frozen or refrigerated cheese ravioli and cook according to package directions; drain and set aside.

While the ravioli cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.

Add 1 pint grape tomatoes to the skillet and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes.

Add 2 cloves minced garlic and cook, stirring, for about 1 minute until fragrant.

Reduce the heat to low, add the cooked ravioli to the skillet, and gently stir in 1/3 cup pesto until the ravioli and tomatoes are well coated.

Serve warm and garnish as desired with Parmesan cheese, basil, and crushed red pepper.