In a large mixing bowl, combine the marinara, water, oregano, thyme, garlic, pepper, salt, parmesan, heavy cream, and ravioli.
Pour half of the ravioli mixture into an oven-safe skillet or casserole dish. Layer half the shredded mozzarella cheese on top of the ravioli. Pour the rest of the ravioli mixture over the cheese and spread it into an even layer.
Top the pasta with fresh mozzarella balls and the rest of the shredded mozzarella cheese. Cover tightly with foil.
Bake for 25 minutes, or until the ravioli is cooked al dente and the sauce is bubbling. (see note)
Remove the foil and broil for 2-4 minutes, until the cheese on top has golden brown bubbles.
Remove from the oven and garnish with chopped parsley and freshly grated parmesan cheese before serving warm.
Notes
For fresh ravioli, reduce the covered bakingtime to 20 minutes.
You can substitute extra shredded mozzarella in for fresh mozzarella if desired.
You can substitute any type of ravioli, or even tortellini, you prefer. Cheese if my family's favorite, but chicken, mushroom, spinach, and other fillings all work great in this recipe.