Ravioli with Tomato Mushroom Sauce
Peel the onions and garlic and dice finely. Rinse the rosemary, shake dry and the remove the needles from the stems. Trim the mushrooms and (depending on the size) quarter or halve.
Heat 2 tablespoons of olive oil in a deep frying pan or saucepan. Fry the onions, garlic and rosemary. Add the tomatoes, stir and simmer, then crush the tomatoes.
Heat the remaining olive oil in a second pan. Sauté the mushrooms until browned. Season with salt and pepper. Stir in the tomato sauce and cook for a few more minutes. Season with salt, pepper and sugar.
Cook the ravioli in plenty of boiling salted water according to package directions, until al dente, then drain well. Arrange the ravioli on plates and top with the tomato-mushroom sauce.