Preheat an oven to 200 C / Gas 6. Mix goat cheese, 1 teaspoon olive oil, toasted black pepper and 1/2 teaspoon salt in a bowl until smooth. Set aside.
Cut pasta sheets into 6.25cm circles or desired shape. Place 1 heaping teaspoon of the goat cheese filling in the centre of each pasta circle. Dab the edge of the pasta with a little water, then fold and seal the pasta to create a half moon. Arrange ravioli on a baking tray and drizzle with 125ml olive oil.
Bake ravioli in the preheated oven until golden brown and lightly crisp, 7 to 12 minutes. Remove from oven and set aside.
Heat 4 tablespoons olive oil in a frying pan over medium heat. Stir in the onion, 1 teaspoon of salt and 1 teaspoon of pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the yellow and red tomatoes, pineapple and herbes de Provence. Cook and stir for 5 minutes and stir in the passata. Crush garlic with 1 pinch of salt and add to the sauce. Simmer for 30 minutes, stirring occasionally. Remove from heat and stir in basil and rocket. Toss the ravioli lightly in the sauce to coat and serve immediately.
Heirloom tomatoes are also known as heritage tomatoes. Their flavour is far superior than any other tomato.