Preheat the oven to 425 degrees Fahrenheit.
Heat olive oil in a large sauce pan over medium heat.
Add minced garlic and sauté it till golden, for about 1 to 2 minutes.
Add canned tomatoes, thyme, oregano, and salt and pepper.
Bring sauce to a boil and then reduce heat to a simmer.
Break up the tomato chunks with a spoon as much as possible. -- You can use an immersion blender, or remove the chunks and blend them with a blender if you don't want a chunky sauce (and return blended mixture to the sauce.)
Simmer the sauce for about 15 minutes.
While the sauce is simmering, cook the ravioli in a large pot of boiling water, a couple minutes less than stated on their packaging. (The noodles don't need to be fully cooked as they'll keep cooking in the oven). Drain the water from the noodles.
Toss the pasta and sauce together in a large bowl.
Pour the covered pasta into a 9×13 pan.
Top the pasta in the pan with the mozzarella and Parmesan cheeses.
Bake for 20-25 minutes, until the cheese is golden on top, and the pasta is hot throughout.