In a non-stick pan, melt a handful (about ½ cup) of Parmigiano Reggiano until it starts to bubble. Using a bowl or a mug, remove melted cheese from pan and place directly over mold. While it’s still hot, shape into desired form using your hands. Let cool and harden.
In the meantime, cook the ravioli according to package instructions and drain. Add the drained ravioli to a skillet with basil leaves and toss, adding a little of pasta cooking water to loosen the sauce, if needed. Season with salt and pepper to taste. Divide among plates and top with additonal basil leaves and Parmigiano Reggiano grated.