Prepare vinaigrette. In a bowl, whisk together lemon zest and next 5 ingredients. While whisking, add olive oil, in a thin stream until emulsified. Stir in garlic and tomato. Season to taste with salt and pepper.

Heat 3 quarts of water over medium heat. When water just starts to boil, add ravioli, a few at a time, and cook for 2 to 3 minutes. Carefully remove ravioli with a slotted spoon, and drain in a colander, but do not rinse. Transfer to a shallow bowl and immediately toss gently with vinaigrette. Can be served immediately, left to rest until room temperature or chilled in the refrigerator for an hour or two.