Heat grill to low-medium heat with lid closed. Remove ravioli from package, handling carefully as dough may stick together. Separate each ravioli and brush with olive oil. Sprinkle with salt and pepper to taste and place on grill. Lightly brush bread with olive oil and grill 2-3 minutes on each side or until lightly toasted, turning once. Remove sliced bread from grill and spread 2 teaspoons pesto evenly onto 1 side of each bread slice. Add 3 grilled ravioli to each grilled crostini and top evenly with grated Fontina or Cotija cheese and cilantro.