Bring a medium pot of salted water to a boil. Finely grate Parmesan, if necessary.

Meanwhile, halve 2 plum tomatoes lengthwise, then chop into ½-inch pieces. Finely chop ½ teaspoon garlic.

In a small bowl, stir to combine chopped garlic, 1 tablespoon olive oil, and 1 teaspoon balsamic vinegar (or red wine vinegar). Add chopped tomatoes and toss to coat; season to taste with salt and pepper. Set aside until ready to serve.

Add 9 oz beef & wine ravioli to boiling salted water and cook, stirring occasionally, until al dente, about 4 minutes. Reserve ¼ cup cooking water, then drain ravioli and return to pot off heat.

To pot with ravioli, add 4 oz basil pesto, half of the Parmesan, and 2 tablespoons reserved cooking water; toss to coat (if sauce is too thick, add 1 tablespoon cooking water at a time, as needed). Season to taste with salt and pepper. Serve ravioli topped with marinated tomatoes, remaining Parmesan, and a drizzle of oil. Enjoy!

Serve your ravioli alongside a refreshing chopped salad. Combine chopped cucumbers, olives, and romaine lettuce, then drizzle with a red wine vinaigrette.