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1.
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Preheat your oven to 425 degrees F. 2.
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Heat olive oil in a large sauce pan over medium heat.
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3.
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Add minced garlic and saute with salt and pepper for about 1 minute.
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4.
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Add thyme, oregano and tomatoes.
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5.
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Bring sauce to a boil and reduce heat to a simmer.
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6.
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Break up tomato chunks with a spoon as much as possible.
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7.
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Scoop most of the bigger tomato chunks out and blend (I used a magic bullet, but a regular blender would work too) till chunks are gone.
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(There will still be some chunks, but small ones, you dont want any full sized tomatoes in your sauce).
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8.
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Return blended mixture to the sauce.
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9.
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Simmer for about 15 minutes.
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10.
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Meanwhile, cook ravioli in a large pot of boiling water, until they float to the top (pasta does not need to be completely cooked because it will continue to cook in the oven).
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You can use the package instructions for al dente.
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11.
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When its done, drain water from pasta.
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12.
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Toss pasta and sauce in a large bowl.
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13.
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Pour pasta into a 9x13 pan.
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14.
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Top pasta with Parmesan cheese, then mozzarella cheese.
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15.
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Bake for 20 minutes, until pasta is golden.
