Sauce
1/4 cup finely chopped onion
1 minced clove garlic
1 tablespoon olive oil or butter
2 pounds ripe tomatoes, peeled, seeded and cut up
1 teaspoon dried basil
OR
2 tablespoons snipped fresh basil
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons tomato paste
Ravioli
1 slightly beaten egg
2 tablespoons milk
16-20 ounce package frozen ravioli, unbreaded, thawed
2/3-1 cup seasoned fine dry bread crumbs
oil for frying Sauce
In medium saucepan, cook onion and garlic in hot oil till onion is tender. Stir in tomatoes, dried basil, salt and pepper. Cover and cook over medium heat 10 minutes till tomatoes are soft, stirring occasionally. Uncover and stir in tomato paste. Bring to boil and reduce to simmer. Simmer uncovered 20 minutes till mixture reaches desired consistency, stirring occasionally. Stir in fresh basil.
Ravioli
Beat egg and milk together. Dip each ravioli in milk mixture then in crumbs to coat. Heat 2 inches of oil in large, heavy saucepan to 350°F. Fry ravioli a few at a time about 2 minutes, turning once, till golden brown. Drain on paper towels. Keep warm in 300°F oven while frying remaining. Serve with warm sauce.