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1
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil.
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2
Add the ravioli and cook according to package directions.
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3
Drain and set aside.
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4
Meanwhile, heat the olive oil in a medium pot over medium heat.
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5
Add the garlic and cook until fragrant, about 30 seconds.
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6
Crush the tomatoes with your hands and add them along with all the juices from the can to the pot.
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7
Add the whole sprig of basil, 3/4 teaspoon salt and pepper to taste.
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8
Cook, simmering, until the tomatoes are softened and the sauce is thickened slightly, about 15 minutes.
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9
Remove from the heat, season with the sugar and additional salt and pepper.
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10
In a medium bowl, mix the ricotta cheese with the Parmesan, egg, torn basil and 1/4 teaspoon each salt and pepper.
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11
Lightly mist a medium rectangular or oval baking dish (about 9-by-11-inch) with nonstick cooking spray.
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12
Lay half the ravioli in the bottom of the dish (the ravioli will be layered on top of each other).
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13
Remove the sprig of basil from the sauce.
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14
Spread half the ricotta mixture over the ravioli and top with half the sauce and half the grated cheese.
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15
Repeat with the remaining ravioli, ricotta and sauce.
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16
Cover with aluminum foil and bake until bubbly, about 45 minutes.
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17
Remove the foil and sprinkle with the remaining cheese.
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18
Continue to bake until the cheese is melted, about 10 minutes.
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19
Let stand at least 10 minutes.
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20
Garnish with extra torn basil.
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21
Slice and serve with a green salad.
