In a heavy nonreactive skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn or it will be bitter. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in Parmesan cheese until it melts and season with salt and pepper. Don't let sauce come to a boil after cheese or it will be stringy.
This sauce is can be made a day ahead and reheat over low heat or in a double boiler.
Cook ravioli according to package directions. Drain well and place in serving dish and pour sauce over ravioli and garnish with chopped green onions.
*You can use any brand of prepacked filled pasta with this sauce.
Questions? Email Julie Levanway.