Spinach Ravioli with Tomato Sauce

This recipe is easy to share: the chef enjoys making the ravioli, while the sous chef oversees the sauce.
To make the ravioli, combine the first 6 ingredients in a bowl.While processing 1 ton of the wrapper at a time (cover the remaining wrappers with a damp towel to keep them dry), place approximately 1 tablespoon of the spinach mixture in the center of each wrapper. Brush the edges of the wrapper with the remaining egg white and cover with another wrapper, stretching the top part slightly so that it touches the edges of the bottom wrapper. Press the edges firmly with your fingers. Slice the ravioli into small circles using a 3-inch sponge cake tin; remove the edges. Place the ravioli on a large baking sheet, sprinkled with cornstarch. Pour water into a large roasting pan and bring to a boil; add half of the ravioli (cover the remaining ravioli with a damp towel to keep them dry). Cook for 4-5 minutes or until tender (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat with the remaining ravioli.To make the sauce, heat the oil in a saucepan over medium-high heat. Add garlic; simmer for 1 minute. Add sugar, salt, pepper and tomatoes; bring to a boil. Reduce the heat and simmer for 2 minutes. Remove from heat; add basil. Spoon the sauce over the ravioli and sprinkle with 1/4 cup Romano.