Preheat oven to 350 degrees. In a large pot, boil salted water and cook ravioli according to package directions, approx. 8 min, until pillowy and floating. Drain and toss gently with a drizzle of olive oil to prevent sticking. Set aside.
In a large skillet, heat olive oil over medium heat and sauté onion and sausage, breaking into small pieces, cooking approx. 5 min until pork is no longer pink. Add garlic and cook 1 min more. Drain excess fat, then deglaze pan with wine, if using, and reduce liquid 2 min. Add marinara, cook until simmering, and remove from heat.
Stir in ricotta, Parmesan, 3/4 c mozzarella (reserve the other 3/4 c for melting on top) and fresh herbs (reserve a few pinches for garnish). Add salt and pepper to taste. Spread 1/2 c of sauce mixture on bottom of 2 qt baking dish. Place an even, single layer of ravioli over sauce. Add 1/2 of cheese-sauce mixture over ravioli. Repeat with layers of ravioli and sauce until all is added to pan, finishing with a thin layer of sauce over ravioli. Top with reserved cheeses and herbs.
Lightly spray parchment paper with non-stick spray and place over pan, then cover completely with foil. Bake until bubbling and hot in center, approx. 30 min. Uncover and bake until browned slightly, 5 min. Serve hot with bread and salad.
* To make this recipe gluten-free friendly, use gluten-free ravioli.
** To make this recipe vegetarian, omit sausage.