1. Pour the olive oil in a large, heavy pot and warm it on a medium heat stovetop.
2. Add garlic to the hot oil and cook for one minute; do not burn.
3. Add the marinara sauce.
4. Add the Italian seasonings.
5. Mix well and heat thoroughly.

While the sauce is warming up, prepare the cheese filling

1. Whisk together the ricotta cheese, egg, and parmigiana cheese.
2. Whisk in the basil.
3. Fill a tall pot of water about 2/3rds full and bring the water to a boil. Throw in about a teaspoon of salt.
4. Add the ravioli. If it is frozen then cook for 5 minutes and no more; you want it to be al dente!
5. If you are using freshly made ravioli, do not boil it all, but use directly into the baked ravioli.

Assemble the Baked Ravioli

1. Layer some of the marinara sauce on the bottom of a baking pan.
2. Gently place a layer of the ravioli on top of the sauce.
3. Pour another layer of marinara sauce on top of the ravioli.
4. Pour the ricotta/egg/cheese mixture over the marinara sauce.
5. Gently place a second layer of the ravioli on top of the cheese mixture.
6. Pour the last of the sauce on top of the ravioli.
7. Place all of the mozzarella slices on top; use finely grated mozzarella cheese if you don’t have the soft balls.
8. Bake in a preheated 350 F oven for 45 minutes on the lowest rack of the oven.
9. Half-way through the baking, check to see if the cheese is getting too dark.
10. If so place a baking sheet above the ravioli bake on the oven rack above OR lightly cover with aluminum foil; you don’t want the cheese to burn.