Tomato Sauce with Anchovies and Olives over Mediterranean Spinach Ravioli

Instructions: 

1. Heat olive oil in a large skillet. Add garlic, red pepper flakes and anchovies. Cook for about 2 minutes. Stir in tomatoes and simmer for up to 20 minutes. Before serving, stir in parsley, sugar and salt.
2. Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
3. Pour sauce over ravioli in bowls.