Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high flame. Add quartered tomatoes and cook them 2 minutes on each side untill they turn golden brown and are well roasted. Turn down the heat and add avocado slices to the skillet, toss 1 minute, season with salt and pepper, set aside and keep warm.
Heat a non-sticking pan over medium-high flame. When it is very hot add Feta cheese slices, cook 2 minutes on each side and reserve. In the meantime cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Add Ravioli to the pan with tomatoes and avocado and toss one minute over high heat adding pasta water a little at a time to loosen the sauce if necessary. Divide among the plate, drizzle with the remaining oil (around 4 tbsp), sprinkle with crumbled roasted Feta cheese and serve.