Heat oven to 400 degrees F.

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.

Stir in sauce, basil, oregano, parsley, and water; bring to a boil. Cook and stir 2 minutes. Season with salt and pepper.

Mix together ricotta, sour cream, and nutmeg; set aside.

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.

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.