Sauté the onions in olive oil and a pinch of salt and pepper in a nonstick skillet for ~5 minutes or until fragrant, stirring occasionally.
Stir in the garlic and cook ~1 minute. Add in the ground turkey and Italian seasoning. Cook until meat is no longer pink. Add in 1 jar marinara sauce (~2 cups), stir to combine. Remove from heat and set aside.
Cook the ravioli according to package directions, typically 4-5 minutes in boiling water. Drain and rinse with cold water. Toss with 1-2 Tbsp. of olive oil to prevent ravioli from sticking. Set aside.
In a medium sized bowl mix the ricotta, egg, parsley and basil.
Preheat the oven to 375°F.
In a 9x13 inch glass baking dish, assemble in this order: 1 cup of marinara sauce in an even layer, an even layer of ravioli, all of the meat sauce, more ravioli, the ricotta mixture, another layer of ravioli, the remaining marinara sauce and finally top with mozzarella cheese.
Loosely tent aluminum foil to cover the pan (try to avoid touching the cheese). Bake for 30 minutes with the foil on, and 25 minutes with foil off. Broil at the end for 2-3 minutes until cheese is melted and bubbly, if desired.
Let cool slightly before serving. Enjoy with Parmesan cheese and additional basil or parsley if desired. YUM!