In a large skillet heat the extra virgin olive oil and crushed garlic clove over medium high heat, add cranberry beans and sauté for 3-4 minutes.
Add cherry tomatoes and rosemary sprig and sauté 3 minutes longer. Season with balsamic vinegar, salt and pepper to taste and stir. In the meantime cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Add Ravioli to the skillet, toss to combine, discard garlic clove, divide among plates and garnish with a turn of freshly ground black pepper.