Quick Crisp Ravioli With Roasted Tomato Sauce

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2 tablespoons water

1 large egg, lightly beaten

1 cup panko (Japanese breadcrumbs)

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1 (9-ounce) package fresh ravioli

3 tablespoons olive oil, divided

4 cups grape tomatoes, halved (about 2 pints)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 garlic cloves, coarsely chopped

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