Cook the ravioli according to package instructions. If using fresh green beans, add them to the water at the same time as ravioli. If using frozen, add during the last 2 minutes of cooking. Drain the ravioli and green beans, reserving ½ cup of the pasta cooking water.
In a medium bowl, toss the tomatoes with the salt. In a large bowl, combine the pesto with 2 tablespoons of the pasta cooking water. Add the cooked ravioli and green beans along with the salted tomatoes and toss gently, adding additional cooking water to the skillet a little at a time to loosen the sauce if needed.
Divide the pasta among 4 bowls and finish with cheese. Season with salt and pepper to taste.
*Alternately, try this recipe with Giovanni Rana Chicken Rosemary Ravioli.