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Bring a medium pot of salted water to a boil. Wash and dry produce.
Dice tomato. Trim and thinly slice scallions, separating whites from greens. Thinly slice mozzarella into rounds (we got 5-6 rounds per ball).
Once water is boiling, add ravioli. Cook until al dente and floating to the top, 4-5 minutes. Drain and return to pot. Stir in tomato and garlic herb butter; cover to keep warm.
MICROWAVE ALTERNATIVE: Place ravioli in a microwave-safe bowl and fill with enough water to just cover. Cover tightly with plastic wrap and microwave until ravioli are tender, 5-7 minutes. Carefully remove plastic wrap, then drain. Return ravioli to bowl along with tomato and garlic herb butter; toss to combine.