In a large pot of salted boiling water, cook ravioli according to package directions.

Drain and transfer to large serving bowl.

Make red pepper pesto: In a food processor, blend roasted red peppers, olive oil, Parmesan, garlic and almonds.

Season with salt and pepper.

To bowl, add black olives, baby arugula, more roasted red peppers and dressing and toss until well combined.

Adjust seasoning if necessary.

Garnish with Parmesan and serve.