Mix all ingredients for filling in a medium sized bowl.
On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of filling in the center of 1/2 the squares, and top with remaining squares. Seal the edges with a moistened fork to form the ravioli.
Place tomatoes, garlic, herbs and olive oil in a shallow baking dish. Cook in a 400 degree preheated oven for 15 minutes, then set aside.
Bring a large pot of salted water to a boil, and cook the ravioli in small batches for about 5 minutes, or until al dente.
Meanwhile, add chicken stock and white wine to a large skillet and simmer until slightly reduced. Add ravioli and roasted tomatoes and continue cooking for about 2 more minutes.
Transfer to serving bowls, then top with a generous drizzle of olive oil and freshly grated Parmesan cheese.