In a large pan over medium heat, add oil and garlic. Sauté for 30 seconds. Add cherry tomatoes and salt. Let it cook for 10 minutes. Stirring occasionally.

In the meantime, bring a large stockpot of salted water to a boil, add the ravioli and cook according to the package directions. If you are using home-made ravioli, cook for 5-6 minutes, until cooked al dente. Drain the pasta and toss with the cherry tomato sauce. Garnish with basil, parmesan, and fresh cracked pepper.