Heat the oil in a large skillet over medium heat. Add the almonds and cook, stirring, until golden and fragrant, 4-5 minutes. Meanwhile, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Add the drained ravioli to the almonds and oil with the rosemary and slivered apricots and toss, adding a little of pasta cooking water to loosen the sauce, if needed. Season with salt and pepper to taste. Divide among plates and top with additional almonds and rosemary.