In a large pot of boiling salted water, cook ravioli according to package directions just until tender. Drain well.
Return pot to low heat, add cream, ricotta and rosemary and cook, stirring, for about 4 min or until ricotta is slightly melted. Add ravioli and basil and toss gently to coat. Season to taste with salt and pepper. Spoon into serving dishes and sprinkle with roasted red peppers.