Cook the ravioli in a large pot of boiling, generously salted water according to package directions.
Before draining, reserve about ½ cup of the starchy pasta water.
Drain the ravioli and return it to the hot pot to keep warm.
While the ravioli cooks, combine the tomato wedges, fresh basil, capers, black pepper, and salt in a large bowl. Gently toss to mix and set aside.
In a large skillet, melt the butter over medium heat.
Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to let it brown.
Add the tomato mixture to the skillet and cook, stirring gently, for 1-2 minutes, just until everything is heated through. You want the tomatoes to maintain their shape and freshness.
Remove the skillet from the heat and stir in the baby spinach until it just begins to wilt from the residual heat.
Add the cooked ravioli to the skillet with the sauce. Gently toss to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Transfer the ravioli and sauce to a large serving platter or individual bowls.
Sprinkle generously with shredded Parmesan cheese and serve immediately.
Don't skip the salty pasta water. It's full of starch that helps the light butter sauce cling beautifully to the ravioli, creating a silkier texture.
