Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Roughly chop spinach.

Add tomatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in middle of the oven until tomatoes burst, 5-6 min.

Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/3 cup(2/3 cup) pasta water, then drain.

Whisk together reserved pasta water and cream cheese in a medium bowl. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.Add garlic. Cook, stirring often, until fragrant, 1 min.

Add cream cheese mixture. Cook, stirring occasionally, until slightly thickened, 2-3 min. Add pesto and spinach. Cook, stirring occasionally, until spinach is wilted, 1-2 min. Season with salt and pepper, to taste.

Add ravioli and half the Parmesan. Toss to combine. Divide ravioli between bowls. Top with blistered tomatoes. Sprinkle with remaining Parmesan, to taste.