Prepare the Vodka Sauce: In a spacious skillet or saucepan, heat the butter over medium heat until it melts. Toss in the chopped onion and sauté for about 5 to 7 minutes, stirring occasionally, until it becomes tender and translucent. Then, add the minced garlic and continue to cook for another minute, allowing its aroma to fill the kitchen.

Add the Vodka: Add the vodka to the pan and allow the mixture to reach a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the alcohol has evaporated and the liquid is slightly reduced.

Make the Tomato Base: Add the crushed tomatoes, salt, black pepper, sugar, dried oregano, thyme, and crushed red pepper flakes to the pan. Stir well to combine, then reduce the heat and simmer for 20-25 minutes, stirring occasionally to allow the flavors to meld.

Finish with Cream and Herbs: After the sauce has simmered, stir in the heavy cream, fresh basil, and fresh parsley. Cook for an additional 5 minutes, adjusting seasoning with more salt and pepper if needed. Remove from heat and set aside.

Assemble the Baked Ravioli: Preheat your oven to 375°F (190°C). Boil the cheese ravioli according to the package instructions, drain, and set aside. In a large baking dish (9x13-inch works well), spread a thin layer of the vodka sauce on the bottom. Lay out half of the ravioli in a uniform layer atop the sauce. Add another layer of sauce, then sprinkle half of the mozzarella and Parmesan cheese over the top. Repeat with the remaining ravioli, sauce, and cheese.

Bake the Ravioli: Seal the baking dish with aluminum foil and place it in the preheated oven to bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden on top.

Garnish and Serve: Remove from the oven and let the baked ravioli cool for a few minutes. Sprinkle with freshly chopped parsley and enjoy while still warm.