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

While the sauce is warming up, prepare the cheese filling

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

Assemble the Baked Ravioli

• Layer some of the marinara sauce on the bottom of a baking pan.
• Gently place a layer of the ravioli on top of the sauce.
• Pour another layer of marinara sauce on top of the ravioli.
• Pour the ricotta/egg/cheese mixture over the marinara sauce.
• Gently place a second layer of the ravioli on top of the cheese mixture.
• Pour the last of the sauce on top of the ravioli.
• Place all of the mozzarella slices on top; use finely grated mozzarella cheese if you don't have the soft balls.
• Bake in a preheated 350 F oven for 45 minutes on the lowest rack of the oven.
• Half-way through the baking, check to see if the cheese is getting too dark.
• 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.