Bring a pot of salted water to a boil for the ravioli.

Wash and trim the fresh cherry tomatoes, cut them in half, and set aside.

In a skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add the cherry tomatoes. Season with salt, black pepper, and finely chopped parsley. Cook for about 10 minutes.

Drain the ravioli while still al dente and add them to the skillet with the sauce. Add a little pasta cooking water and a drizzle of extra virgin olive oil, then toss to combine.

Plate and serve topped with more finely chopped parsley.