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Heat the oven to 450 degrees.
Place the tomatoes, garlic and olive oil on a rimmed sheet pan, season with salt and pepper, and toss to combine. Add the ravioli and toss to coat them well. Place in the oven and roast for 20 minutes.
Remove the sheet pan from the oven and using a flat spatula (a flexible fish spatula works well here), carefully lift the ravioli and tomatoes and gently toss. Return to the oven and cook until the ravioli is crispy around the edges and the tomatoes have collapsed, another 5 to 10 minutes.
When ready, remove from the oven and gently stir to combine. Season with salt and lots of pepper, and top with the grated pecorino. Top with basil leaves and serve immediately.