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Heat oven to 400 degrees F.
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Brown ground beef with garlic in a large, non-stick skillet over medium heat for 8 to 10 minutes or until brown. Pour off fat.
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Stir in sauce, basil, oregano, parsley, and water; bring to a boil. Cook and stir 2 minutes. Season with salt and pepper.
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Mix together ricotta, sour cream, and nutmeg; set aside.
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In a 13″ x 9″ baking dish, layer ravioli, sauce mixture, and dot the top with ricotta mixture. Spread out the cheese a little to get more coverage. Add another layer of ravioli, sauce mixture, and then sprinkle the top with mozzarella and Parmesan cheeses.
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Bake covered with tin foil for 20 minutes. Uncover; bake 18 to 23 minutes or until sauce is bubbly and pasta is tender. Let stand 5 minutes before serving.