Heat olive oil in a sauté pan over medium- low heat. Add onion and cook for 5 minutes, stirring often. Add the garlic and cook for 3 additional minutes. Increase heat to medium, add the diced Roma tomatoes, stir in tomato passata, and season with salt and black pepper. Add basil, parsley and cook until sauce thickens, stirring occasionally. 

Preheat oven to 350° F. Place frozen meatballs on baking sheet and cook 20-25 minutes, remove from oven, and add to sauce. 

Bring a large pot of slightly salted water to a boil. Cook ravioli in boiling water for 5-7 minutes, or until done. Drain and set aside.  

Combine the cooked ravioli with the sauce and toss to combine in a large sauté pan.

To plate divide angel hair pasta among serving plates and serve with meatballs and sauce. Garnish with shaved parmesan cheese and basil leaves.