Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the peppers. Halve the tomatoes. Roughly chop the onions. Roughly chop the parsley leaves and stems. In a large bowl, combine the sour cherry spread, vinegar, and a drizzle of olive oil; season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium- high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a bowl; add half the parmesan. Stir to combine. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate.

Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/4 cup of the ravioli cooking water (or 1/2 cup for 4 servings), drain thoroughly and return to the pot.

To the pot of cooked ravioli, add the red pepper pesto, chopped peppers, cream (shaking the packet before opening), cooked pancetta, remaining parmesan, half the reserved ravioli cooking water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until combined and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. To the bowl of dressing, add the halved tomatoes, chopped onions, and arugula; stir to combine. Serve the finished ravioli topped with the parmesan breadcrumbs and chopped parsley. Serve the salad garnished with the almonds and goat cheese (crumbling before adding). Enjoy!