In a large sauté pan, heat 2 tablespoons of oil over medium heat. When hot, place a single layer of raviolis in the pan. Pan fry until crisp, 6 to 8 minutes. Remove from pan and keep warm. Work in batches, adding more oil as needed, until all raviolis are crisp. Layer ravioli on a baking sheet and keep warm in a 200 F oven.
Add 2 tablespoons, if needed, to sauté pan, and add onions and garlic. Sauté until onions are soft. Add tomatoes and tomato paste. Cook 4 minutes, stirring often. Add remaining ingredients, and using an immersion blender, blend mixture until smooth. Bring to a simmer, and cook for 30 minutes. Serve with crisp ravioli.