Bring a large pot of lightly salted water to a boil. Cook the ravioli for approximately 8 to 10 minutes. Gently remove ravioli with a slotted spoon. Cool under cold water (if desired) and drizzle with olive oil. Reserve.
Plate the remaining ingredients, interlacing the ravioli between the sliced tomatoes, fresh mozzarella, and fresh basil. Garnish with a grind of pepper, fresh sea salt, olive oil, and balsamic.