Tomato sauce: Boil water in a pot, add the tomatoes. After about a minute, when the skin starts to turn, peel tomatoes. Dice into quarters and remove the seeds from the center. Dice flesh into cubes. Heat oil in a sauce pan and add the diced onions and clove of garlic (peeled and diced). Simmer on low heat for 5 - 8 minutes until soft, but do not brown. Put in the chopped tomato flesh (or canned tomatoes), increase heat to medium and cook for 15 to 20 minutes. Mix the sauce until it becomes smooth then season with salt and sugar to liking.
Ravioli Dough dumplings: Sift the flour on a cutting board or counter top, make a hollow in it and add salt and fresh basil. Gradually add water and knead dough, scooping flour into the hole. Do add enough water to the dough so it is pliable enough and easy to press. Knead the dough for about 15 minutes until pliable and elastic (use mixer hook if needed). Wrap with a kitchen cloth. In the mean time prepare the filling; dough should be done in about 15 - 30 minutes (after which the dough is soft yet).
Filling: shred mozzarella into small pieces (or use store bought shredded mozzarella) and combine with the ricotta cheese, mascarpone cheese, parmesan cheese, basil and garlic.
Cut off a piece of dough and roll them into thin patties. Use a glass to cut out circles or a pizza cutter to cut straight squares, put the about 1 teaspoon of filling into center, fold and press edges with fork to seal dough. Set on floured counter top until step is done.
Once water is boiling add salt to water. Place ravioli in boiling water and cook until they rise to the surface. Boil for about half a minute, pick one dumpling with a slotted spoon and see if it is soft. Remove all the dumplings and place on a platter or plate.
On 3 - 4 servings of dishes measure 2 cups of sauce and 12 dumplings. Pour the sauce onto ravioli. Sprinkle with grated Parmesan cheese and sprinkle with 1 tablespoon of olive oil from the first pressing (optional).
Bake uncovered for 20 minutes in an oven preheated to 350 degrees F.