Cook the pasta according to the package directions. Once you've drained them, pat them dry with a paper towel, place them in a single layer on a plate to cool. You want the pasta to be room temperature.
Place the baby arugula into a small dish and toss it with 1/2 of the vinaigrette.
Arrange the dressed arugula on to a large platter, place the cooked and cooled ravioli on top of the arugula, and drizzle it with the remaining vinaigrette.
Slice the peach and arrange the peaches in between the ravioli.
Sprinkle the entire salad with toasted pine nuts.