Cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Meanwhile, warm the marinara in a large skillet over medium-high heat. Add the ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Divide the ravioli among plates and finish each plate with a dollop of fresh ricotta. Garnish with basil and cheese.