Seabass Ravioli from Ischia---Ravioli All' Ischitana

INGREDIENTS

• 1 cup basic tomato sauce, recipe follows
• 4 tablespoons plus 6 tablespoons extra-virgin olive oil
• Salt, to taste
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• 3 1/2 cups flour, plus 1/2 cup for dusting the work surface
• 3 tablespoons chopped fresh marjoram leaves, plus 3 tablespoons whole leaves
• 4 garlic cloves, peeled and thinly sliced
• 1 Spanish onion, chopped in 1/4-inch dice
• 1/2 medium carrot, finely shredded
• 1 large Idaho potato, boiled, peeled and mashed
• 1 pound sea bass fillet, or any flavorful, firm fish such as sole, halibut, or grouper, skin and bones removed, flesh cut into 1/2-inch cubes
• 4 eggs
• 2 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon extra-virgin olive oil