Pre-heat the oven to 325ºF.
Arrange the tomato slices on a rack set over a sheet pan and drizzle with about 2 tablespoons EVOO. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Reserve.
While the tomatoes are roasting, bring a large pot of water to a boil. Salt it and cook the ravioli according to the package directions and drain.
Raise the oven temperature to 375°F.
Build mini lasagnas in the cups of a muffin tin- start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of Parmigiano Reggiano cheese and 1 basil leaf and repeat once. Reserve the remaining basil leaves.
Bake in the oven until the cheese is melted, about 10-15 minutes. Thinly slice the remaining basil for garnish.