This is an awesome recipe that tastes as good, or better than the restaurant.  Since I have to avoid the fresh garlic and onion, I put ALL of the first seven ingredients in a pan and just started cooking, substituting onion and garlic for onion and garlic powders.  I proceeded to step 5.  It turned out just great.  A+!

INGREDIENTS:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• coarse salt and fresh ground pepper
• 1 1/2 teaspoons dried thyme or oregano
• 1 can (28 oz) whole tomatoes
• 1 can (28 oz) crushed tomatoes
•  2 pounds ravioli (We used four cheese)
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated aged Parmesan (in the block form or pre-shredded)

DIRECTIONS:

1. Preheat the oven to 425° F.
2. Heat the oil in a large saucepan over medium heat.
3. Add the onion and garlic, and season with salt and pepper, cook, stirring occasionally, until softened, about 5 minutes.
4. Add the thyme or oregano, and tomatoes.
5. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5 1/2 cups, 20-25 minutes.
6. Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top.
7. Drain the pasta, return to pot.
8. Toss the sauce with the pasta.  Pour the pasta into a large dish or 9×13″ baking dish, and sprinkle with the cheeses. 
9. Bake until golden, 20-25 minutes in oven.  Cool slightly before serving.