Start this recipe with the sauce. Heat the olive oil in a pan and quickly colour the sliced garlic. Add in the sliced cherry tomatoes and fry for 2 minutes to begin to soften. Next, add in the tomato paste and oregano and cook for 1 minute. Add in ½ glass water, pinch sugar, season well with salt and pepper and cook gently for 10 minutes. When ready remove off the heat and stir in the chopped fresh basil. Meanwhile, place the Twistees in a food processor and blitz leaving grainy. Place into a medium bowl along with the breadcrumbs, parmesan, garlic and fresh parsley. Season with black pepper and mix together well. Beat the eggs together in a large deep bowl. Next, carefully dip the frozen ravioli into the egg, a few at a time and then quickly into the crumb mixture. Fry the ravioli in small batches at a time, drain on kitchen paper and serve with the tomato sauce on the side.