Cook the ravioli according to the package directions, drain, and return them to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes.
Add the tomatoes, wine, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to soften, 4 to 5 minutes.
Gently toss the ravioli with the tomato mixture, butter, and parsley.