Cheesy Zucchini Ravioli with Roasted Tomatoes

Name: Cheesy Zucchini Ravioli with Roasted Tomatoes
Ingredients: 4 large zucchinis (about 3 pounds); Kosher salt and freshly ground black pepper; 12 medium plum tomatoes (about 3 pounds), halved crosswise and tops trimmed; 2 teaspoons Italian seasoning; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 cup whole-milk ricotta (about 10 ounces); 1 cup shredded mozzarella (about 8 ounces); 1 ounce herbed goat cheese; Zest of 1/2 lemon plus juice of 1 lemon; 4 cups baby arugula