Cook cheese ravioli per package directions, reserving 1/2 cup cooking liquid. Drain and transfer to plates.  Meanwhile heat olive oil and garlic in large skillet on medium. Add lean ground pork, season with salt and pepper and cook, breaking up with spoon, until beginning to brown, 5 to 6 minutes. Add tomato paste and cook, stirring, 2 minutes. Add dry white wine and simmer 1 minute. Fold in flat-leaf parsley. Serve pork ragu over ravioli, sprinkle with grated Parmesan and serve with a salad if desired.