PREPARE ravioli according to package directions. Drain and rinse quickly with cold water; drain again.
COMBINE ravioli, grape tomatoes, green onions, carrots, peas and shrimp together in a large bowl.
WHISK together red wine vinegar, pesto and garlic in medium bowl. Slowly in a thin stream, whisk in olive oil until dressing is well mixed. Season with salt and pepper. Pour vinaigrette over ravioli mixture. Cover; refrigerate for 30 minutes prior to serving.
SERVE at room temperature over baby spinach leaves.