1.Preheat oven to 200°C/400°F. Line oven tray with baking paper.
2.Place tomato and onion on tray in a single layer and sprinkle with sugar, drizzle with 1 tablespoon of the oil. Roast about 20 minutes.
3.Meanwhile, cook ravioli in large saucepan of boiling water until tender, drain.
4.Place ravioli, tomato and onion in large bowl with rocket, olives and capers and drizzle with combined vinegar and remaining oil. Toss gently to combine.
Roasting the tomatoes concentrates the flavour, which goes well with pumpkin. Serve the salad warm.
Note
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