1. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain, reserving 1/3 cup pasta water.

    Add ravioli to the pan and toss gently to combine before serving.
  2. Heat olive oil in a sauté pan over a medium heat. Add garlic, chilli and baby capers and cook for 2 minutes, stirring continuously.
  3. Add tomatoes, cover and cook for 10 minutes or until tomatoes collapse.
  4. Add the reserved pasta water, basil and season with salt and pepper, stirring to combine.