Ravioli Casserole

Melt butter in saucepot. Stir in flour and cook over medium heat 2 minutes, stirring constantly. Whisk in milk, wine, salt, and nutmeg. Cook, stirring constantly, 5 to 10 minutes, until thick and creamy. Remove from heat and cool 10 minutes. Meanwhile, bring a large pot of salted water to boil and cook ravioli according to package directions. Drain and toss with olive oil. Heat oven to 375 degrees F. Whisk eggs, one at a time, into sauce, then stir in 1/2 cup Parmesan. Spread 1/2 cup marinara sauce in 4-quart casserole. Top with half the ravioli. Sprinkle with half the mozzarella cheese and 1/4 cup Parmesan. Spread 1 1/2 cups marinara sauce over cheese, drizzle with half the white sauce. Repeat layers with remaining ingredients, sprinkling top with remaining 1/4 cup Parmesan. Bake 40 to 50 minutes, until hot and bubbly. Let stand 20 minutes before serving. To reheat: If room temperature, bake, covered, 40 minutes at 350 degrees F; if cold, 1 hour.