1. Make the pasta by mounding flour into a pile on the counter or butchers block. Make a well in the centre. Add two eggs and a teaspoon of salt.
2. Using a fork, beat the eggs, gradually bringing the flour into the centre. Continue until the dough comes together. If necessary, use water to help the dough form.
3. Knead the dough until smooth and elastic, about 8 minutes. Cover with plastic wrap and let rest at least 10 minutes.
4. Divide the dough into two portions. Flatten one portion into a disk and run through a pasta machine at the lowest setting. Fold the dough over itself then run it through at a higher setting. Repeat the process at increasingly higher settings until the dough is as thin as the machine allows. Repeat with remaining dough.
5. Cut the dough into rectangles, roughly the same size as the ravioli press. Place one sheet in the press. Fill the cups with filing until just level with the surface. Top with another sheet of dough.
6. Using a rolling pin, roll the dough over the press. Remove excess from the edges and gently remove the ravioli. Place on a lightly floured surface until ready to use.
7. To cook, bring a large pot of salted water to a boil. Cook the ravioli until it is al dente, about 3-5 minutes. Toss with sauce of choice.
8. To make the pasta filling, heat the butter in a skillet over medium heat. Sauté the shallots until they are soft and translucent.
9. Add the sausage. Cook until sausage is no longer pink, breaking it up with a wooden spoon into very small pieces. Remove skillet from heat and let cool slightly. If your sausage is quite fatty, place the sausage on a paper towel to drain any excess fat.
10. Combine the sausage with the sage, ricotta and Parmesan. Season to taste with salt and pepper.
11. To make the sauce, preheat oven to 450°F.
12. Cut the fennel bulb and onions into small wedges, separating the layers.
13. Toss the fennel, onions and garlic with olive oil, and season with salt and pepper. Roast on a parchment-lined baking sheet until the fennel is very soft, about 15-20 minutes.
14. Add the tomatoes to the baking sheet and continue to roast for an additional 10 minutes.
15. Transfer the butter and vegetables to a blender, squeezing the garlic out of the peels before blending. Purée until the sauce is smooth.
16. Use the reserved tomato juice to help thin out the sauce. Season the sauce to taste with salt, pepper and brown sugar.
17. When ready to serve, reheat the sauce in a skillet. Once the ravioli is cooked, gently toss with the sauce. Serve garnished with fennel fronds.