Remove the meat from the sausage and cook it with the chopped shallot and garlic until golden brown.
Heat the Napolitana sauce according to the instructions on the package.
Heat the ravioli in lightly salted boiling water for 5 minutes.
Break the coppa chips into small pieces and roll the burratina in them.
In a warm deep plate, cover the bottom with sauce, add the meat and ravioli, and place the coppa-wrapped burratina on top. Garnish with basil leaves.
Cold line: follow the above steps and let the ingredients cool before placing them in a container. You don't need to heat the ravioli, just let it thaw.