Preheat oven to 425° F.
In a bowl, whisk together the balsamic vinegar and honey, salt and pepper. Toss with chicken breasts. Place the coated chicken breasts in the oven and bake for 15-20 minutes (or until the internal temperature reaches 165° F).
Meanwhile, combine the basil with ½ cup of olive oil in a blender. Blend until smooth. If desired, you may strain the mixture through a cheesecloth to reduce the thickness.
Cook the ravioli according to the package instructions and drain.
In a pan, sauté garlic and tomatoes with olive oil until soft. Season with salt and pepper. Add the cooked ravioli and ½ cup of the basil oil; gently toss to combine. Divide the pasta amongst each plate and serve with chicken. Garnish with pine nuts.