In a small saucepan, sautée pancetta over medium heat until crispy. Once crispy, set aside
Bring a large pot to a boil. Add ravioli and cook, 4-5 min
Strain ravioli and add back to pot. Carefully toss with a drizzle of olive oil to prevent the raviolis from sticking together
Mix in a few spoonfuls of artichoke antipasto
Add halved tomatoes and fresh basil
Top with crispy pancetta
Enjoy!