In a large bowl add tomatoes, olive oil, garlic, parsley, season with salt and black pepper and toss gently until the tomatoes are evenly coated.  Arrange mixture onto a baking pan, lined with parchment paper insuring to leave as much liquid as possible in the bowl. Place the tomatoes into a pre-heated 325°F oven for 20 minutes, until the tomatoes are softened.

Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 8-10 minutes, or until done. Drain and set aside.  

Remove 4 ounces of the pasta water and transfer it to the large sauté pan, add the ravioli to the sauté pan. Reduce the flame to low. Add half the amount of Parmesan cheese, half the amount of Romano cheese, and all the oven roasted tomatoes. Stir to combine all ingredients. 

Divide among serving plates and serve immediately.