Cook cheese ravioli per package directions, reserving 1/2 cup cooking liquid. Drain and transfer to plates.

Meanwhile, heat olive oil and garlic in a large skillet on medium. Add lean ground pork, season with salt and pepper, and cook, breaking up with a spoon until beginning to brown, for 5 to 6 minutes.

Add tomato paste and cook, stirring, for 2 minutes. Add dry white wine and simmer for 1 minute. Fold in flat-leaf parsley. Serve pork ragu over ravioli, sprinkle with grated Parmesan, and serve with a salad if desired.