Ravioli with Arugula, Tomatoes and Pancetta

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1 pound cheese ravioli

6 ounces thinly sliced pancetta, chopped

1 (15-ounce) can diced tomatoes, drained

3 tablespoons olive oil

1/2 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

3 cups arugula

1/2 cup thinly sliced fresh basil leaves, divided

2 tablespoons butter, at room temperature