Make Italian Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce pan, saute onion and garlic until golden-brown (abou 5 minutes). Add pureed tomato, tomato paste, 1 1/2 c water, the parsley sprigs, salt, sugar, oregano, basil, and pepper and mix well. Bring to boiling and reduce heat. Simmer, covered stirring occasionally, 1 hour.
Meanwhile, make ravioli filling: In medium bowl, combine all filling ingredients and beat with wooden spoon until well blended. Set aside.
Make noodle dough: Combine flour and 1/2 teaspoon salt in medium bowl and make well in center. Add eggs and water. Beat with wooden spoon until dough forms ball and leaves side of bowl.
Turn onto floured surface. Knead until smooth and elastic--6 to 8 minutes. Divide into quarters.
On lightly floured surface, roll one quarter (keep remaining dough covered with plastic film) into 17x13 inch rectangle. Cover with film.
Roll a second quarter into a 17x13 inch rectangle. Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (six lengthwise and four across).
Lightly brush edges and spaces between mounds of filling with water. Place first dough rectangle on top and tirm edges with pastry wheel.
Run pastry wheel between mounds of filling, to make 24 ravioli and press edges of each with times of fork to seal.
Place on flour-covered sheet of waxed paper to dry--about 15 minutes. Turn once. Repeat with remaining dough and filling.
In large kettle, bring 8 quarts water to boil.
Add salt, oil, and ravioli.
Boil gently, uncovered, 25-30 minutes, or until done.
Turn half of ravioli into colander at one time, drain well.
Turn ravioli into heated large serving dish. Top with tomato sauce and pass remaining sauce. Sprinkle ravioli with parmesan.