Fill a large pot with enough water and place it on high heat till it comes to a rolling boil. Carefully add in the uncooked cheese-filled ravioli into the boiling water and let it cook according to the instructions given in the package. Once cooked, drain the ravioli using a colander or a slotted spoon and set it aside for later use.

In a separate pan, heat the white Alfredo pasta sauce over medium heat until it starts to bubble and thickens slightly. Then, reduce the heat to low and add in the milk and snipped fresh basil leaves. Stir continuously till all ingredients are well combined.

Add in the cooked and diced bacon into the saucepan with the creamy Alfredo sauce. Stir gently till the bacon is evenly distributed in the sauce. Add a pinch of freshly ground black pepper for an extra kick of flavor.

Gently add the cooked ravioli into the pan with the sauce and toss it around until each piece is coated evenly. Take care not to break or damage any of the delicate ravioli pieces. Once done, plate the creamy and flavorful ravioli carbonara and serve immediately. For a final touch, you can garnish it with some extra basil leaves or grated Parmesan cheese according to your taste preference.