Heat the olive oil in a stock pot or saucepan over medium-low heat. Stir in the onion and garlic with a pinch of salt and pepper. Cook until the onions soften and are translucent, about 3 to 4 minutes.
Stir in the basil, oregano and tomato paste. Cook, stirring the mixture, until the tomato paste deepens in color a bit. This sort of caramelizes the paste and adds a depth of flavor that is wonderful! Deglaze the pan with the tablespoon of dry sherry.
Add in the stock and stir. Bring the mixture to a boil, then reduce it to a simmer. Add in the ravioli and cook for the recommended time - usually around 5 minutes or so for frozen. A bit less time for fresh ravioli.
Stir in the parmesan cheese. Serve the soup immediately and top with extra parmesan and fresh parsley!
Note: if you want to make this ahead of time or prep it for lunches, cook and store the ravioli separately from the broth in the fridge. Combine the ravioli and the broth in a bowl and warm when you’re ready to eat!