Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add the cheese ravioli and cook according to the package instructions for 4-5 minutes. Drain and set aside.

In a large nonstick skillet, heat the olive oil over medium heat until shimmering. Add the cherry tomatoes, sautéing for 3-4 minutes until they begin to burst.

Stir in the drained cannellini beans and baby spinach, cooking for 1-2 minutes until the spinach wilts.

Reduce the heat to low and add the pesto to the skillet. Gently stir to coat the ravioli, tomatoes, beans, and spinach, cooking for an additional 1-2 minutes.

Remove from heat and optionally sprinkle with Parmesan cheese and crushed red pepper before serving.