HEAT oil in small pan and toast panko crumbs until golden brown. Drain on paper towels.
BOIL ravioli for 4 minutes; drain and set aside.
HEAT cream, ranch dressing and tomatoes on medium heat; simmer 2 minutes. Season with salt and pepper.
ADD ravioli and coat with sauce. Add chives and toss.
DIVIDE between 4 bowls and top with toasted breadcrumbs.
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