In a skillet over medium heat, sauté onion in butter until slightly brown and soft. Pour in vodka and let cook for 2 minutes. Mix in crushed tomatoes and cook for 10 minutes. Pour in heavy cream, stir to combine, and cook for another 5 minutes.

Preheat oven to 350° F. Place frozen meatballs on baking sheet and cook 20-25 minutes, remove from oven, and add to sauce. 

Bring a large pot of slightly salted water to a boil. Cook ravioli in boiling water for 5-7 minutes, or until done. Drain and set aside.  

Combine the cooked ravioli with the sauce and toss to combine in a large sauté pan.

In a small sauté pan over medium heat add olive oil and cherry tomatoes cook until skins just blister. Season with salt and black pepper.

Divide among serving plates garnish with pan roasted cherry tomatoes.