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Prepare the dough: On a clean surface, make a well with the flour. Crack in the eggs and pinch of salt. Mix and knead until smooth, about 8–10 minutes. Wrap in plastic and let rest for 30 minutes.
Make the filling: In a bowl, combine ricotta, lemon zest, Parmesan, salt, and pepper. Mix until creamy.
Roll and assemble ravioli: Roll dough into thin sheets using a pasta machine or rolling pin. Place small spoonfuls of filling evenly spaced on one sheet. Top with another sheet and press to seal, cutting into individual ravioli.
Cook ravioli: Bring a large pot of salted water to a boil. Cook ravioli 3–4 minutes, until they float to the surface. Remove gently with a slotted spoon.
Prepare tomatoes: In a skillet, heat olive oil over medium heat. Add garlic and halved cherry tomatoes. Cook until tomatoes start to burst and release juices, about 5–6 minutes. Season with salt and pepper.
Serve: Place cooked ravioli on plates, spoon over burst tomatoes, and top with torn burrata. Garnish with fresh basil leaves. Drizzle lightly with extra olive oil if desired.