Here is a picture of the completed ravioli with the tomato sauce over it. I was actually too frazzled by the time I got around to making the tomato sauce to remember to take a picture of the process. It is not easy to cook and photograph at the same time, since one has to stop and wipe one's hands, (and one's brow) each time the camera is used.
There is nothing special about making the tomato sauce. If you want to undertake this whole project, I would suggest making the tomato sauce ahead of time. We did not.
1/4 cup olive oil
1 large onion finely chopped
1 clove garlic, finely chopped (If you like more, and who doesn't, go for it.)
1 two-pound-thirteen ounce can Italian plum tomatoes
1 six ounce can tomato paste
Salt and freshly ground black pepper to taste
1 bay leaf
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1. Heat the oil in a large saucepan. Sautee the onion and garlic in the oil until tender but not browned.
2. Add the tomatoes, tomato paste, salt, pepper, bay leaf, and basil. Bring to a boil and simmer for twenty minutes.
3. Add the thyme and oregano and let simmer five minutes longer.
Makes about one quart, or plenty for all the ravioli you can churn out.