Bring a large bowl of water to room temp. Add the ravioli and let them soak for about 5-10 minutes while you prepare everything else. OR you can par boil them for 2 minutes in boiling water and remove. Run under cold water immediately and dry them off.
Drain well, and gently pat dry with a paper towel.
Toss the ravioli with olive oil, salt, and pepper.
Oven: Roast at 425°F for 10 minutes, flipping halfway, until golden.
Air Fryer: Cook at 400°F for 7–9 minutes, shaking halfway.
Spread arugula on a platter, season lightly.
Top with hot ravioli, torn burrata, and basil.
Drizzle with balsamic and olive oil. Finish with salt and pepper.
Serve immediately.
