Ravioli

Combine the egg, water, salt, and oil just until barely mixed. Make a well in the flour and drop the egg mixture into it. Work it with your hands, folding the flour over the egg until the dough can be rolled into a ball and comes clean from the hands. Knead the dough and let it stand covered for about an hour.

Beat the ricotta cheese, then beat in the eggs one at a time. Add the parsley, parmesan cheese, and salt and pepper to taste. Divide the dough in half. Roll out the halves one at a time, stretching and sprinkling it with flour in between each roll. Repeat about 10 times until the dough is translucent and paper-thin. Divide the sheet of dough into two equal oblong pieces. Score one sheet to divide it into 2- or 3 - inch squares. Place 2-3 teaspoons of pasta filling in each square. Place the second sheet of pasta over the filling. Press the pasta together around each mound of filling with your fingers. Cut lengthwise into strips, and then cut each strip into squares. Dry the squares on a rack for 1 1/2 to 2 hours, turning the squares over halfway through.

Simmer the tomatoes, onion, celery, parsley, bay leaf, and thyme for 30 minutes.

Press through a sieve to remove the cloves, leaves, and seeds. (The sauce should be very pulpy.) Melt 3 Tablespoons butter. Blend in 2 Tablespoons flour. Add the tomato sauce and 1/4 teaspoon sugar. Simmer and stir for 5 to 10 minutes. Add fresh basil just before serving.

Boil the ravioli, six at a time, until al dente. Remove with a skimmer. Serve with tomato sauce.