1/2 fennel bulb, stalk and green parts
3 cloves garlic
2 tablespoons olive oil
1 cup white wine
1 cup broth
1 tsp sugar (at this time of year, the tomatoes aren't sweet enough)
salt to taste
In a sauce or saute pan large enough to eventually accomodate the pasta, saute the fennel and garlic in olive oil for several minutes until softened. Add the tomato, saute a few minutes more, then add the wine and broth. Simmer for about 30 minutes, reducing by about a third, then puree/mash the vegetables to thicken the sauce (aside to Robin: this is where you'd use your handy-dandy immersion blender, if you had one). Add the cooked ravioli, simmer another five minutes, then serve with fresh grated romano or parmesan cheese.