Try a different ravioli (and it's easy!)

Dunk the tomatoes in boiling water and let them sit for 1 minute

Drain, spear each tomato with a fork, and remove the skin with a knife

Cut them into pieces

In a medium saucepan, combine the olive oil, tomatoes, onion, garlic, thyme, oregano, salt, and black pepper

Bring to a simmer over medium heat, stirring constantly until the sauce forms

Reduce the heat, cover, and cook for 1 hour, adding water as needed

In a separate saucepan, combine 1 cup of water, butter or margarine, and 1 tablespoon of salt

Let it come to a boil

Remove from the heat and add all the flour, beating with a wooden spoon

Bring to a simmer over low heat and beat until the dough forms

Remove from the heat, let cool slightly, and add the eggs one at a time, beating well

Add the last of the eggs slowly, so as not to make the dough too soft

Continue beating until the dough is smooth, shiny, and homogeneous

Add 1/4 cup of grated Parmesan cheese and mix well

In a 2-liter pot, combine 1 liter of water and 1 tablespoon of salt

Bring to a boil, reduce the heat, and continue cooking

Pump the pasta dough into a piping bag with a large nozzle

Close the piping bag and cut off pieces about 3 cm long, using scissors

Cook only one-quarter of the pasta at a time without covering it for 5 minutes or until the ravioli rise to the surface

Remove with a skimmer and drain on paper towels

Distribute half of the sauce in a refractory dish, place the ravioli on top, and cover with the remaining sauce

Sprinkle with Parmesan cheese and bake in a hot oven for 3 minutes, or until golden brown

Serves 6 portions.