Preheat oven to 425° F.

Dice tomatoes and shallot.

Spray a baking sheet with cooking spray, drizzle with 1 tablespoon of olive oil, and spread shallots and tomatoes evenly over the pan; roast for 30 minutes.

Meanwhile, cook ravioli as directed, omitting any salt and/or oil called for on the package.

Drain ravioli, then place back into the pan.

Add tomatoes and shallots to the ravioli and toss to coat. Season with salt and pepper to taste.

Snap ends off of green beans and steam until crisp-tender. Slice oranges and pears.

Serve ravioli with green beans and fruit on the side.