In small saucepot, whisk garlic, vinegar, sugar and mustard; heat to a boil over medium-high heat. Reduce heat to medium-low; simmer 18 minutes or until reduced by half. Transfer vinegar mixture to large bowl; refrigerate 15 minutes.
Prepare ravioli as label directs; drain and rinse with cold water.
In large bowl, toss ravioli, vinegar mixture, tomatoes, basil, salt and pepper. Cover and refrigerate at least 1 hour or until chilled. Makes about 5⅓ cups.
Serve ravioli sprinkled with pistachios garnished with cheese and basil, if desired.
