Bring a medium pot of salted water to a boil. Wash and dry produce. Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain. (Reserve pot.) While ravioli cooks, dice tomato into ½-inch pieces. Heat a drizzle of oil in a small pan over medium-high heat. Add breadcrumbs, half the garlic powder, salt, and pepper. Cook, stirring occasionally, until golden brown, 3-5 minutes. Return pot used for pasta to stovetop over low heat. Add drained ravioli, tomato, marinara, remaining garlic powder, and a splash of reserved pasta cooking water. Cook, stirring, until sauce is warmed through, 30-60 seconds. (Add more reserved pasta cooking water as needed until sauce reaches desired consistency.) Taste and season with salt and pepper. Divide ravioli between plates and top with toasted breadcrumbs.