Tomato sauce for ravioli:
2 finely chopped garlic cloves
1 finely chopped onion
12 ripe tomatoes, peeled and seeded, then diced
100 ml of olive oil
1 tsp of Tabasco sauce
1 bunch of basil leaves, chopped
1 tbsp of dried oregano
Salt and black pepper to preference
In a pan, pour in the olive oil over medium heat. Let it heat up a little, add the onions and saute them until soft. Add in the garlic and stir until the garlic gets slightly golden.
Pour in diced tomatoes, stir and bring to a low simmer for about 20 min. Finally, add fresh basil and oregano and stir well. Remove from heat and adjust the seasoning if you think it is necessary.
For cooking ravioli follow instructions on the packaging. Cook in boiling water for 4-6 minutes until they float, remove one at a time with a slotted spoon into the sauce, garnish and serve.