Heat the oil in a large skillet over medium heat. Add the garlic and sauté until golden brown, 2 – 3 minutes; remove and discard the garlic. Add the green beans, tomatoes and pepper flakes and toss to coat. Raise heat to medium-high and warm the vegetables through; season with salt and pepper to taste.
In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the ravioli to the skillet and gently toss, then add the cheese and gently toss again. Add the reserved pasta cooking water a little at a time to loosen the sauce as needed.
Divide the pasta among plates and garnish with the basil.
*This recipe can also be made with Giovanni Rana Chicken & Cheese Ravioli