Instructions: Mix meat, cream cheese and carrot together. Set aside. Place about 1 tablespoon of the filling in the center of each wrapper. Brush edges with water. Fold 1 corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel.

Tomatoey Sauce:
Cook onion and garlic in hot margarine or butter til onion is tender but not brown. Carefully stir in undrained tomatoes, tomato paste, Italian seasoning, sugar, and salt and pepper to taste. Simmer, uncovered, about 10 minutes or until sauce is of desired consistency, stirring occasionally.

COOK 2:
Prepare Tomatoey Sauce as directed. Meanwhile in a Dutch oven bring a large amount of water and 1 T cooking oil to boiling. Drop 2 servings of the ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 3-4 minutes or til no pink remains in meat; remove with a slotted spoon. Drain on paper towels. Spoon the sauce in the center of 2 individual plates. Arrange the cooked ravioli on top of the sauce. If desired, garnish with fresh basil.

FREEZE 2:
Place 2 servings of the ravioli in a freeze container. Seal, label and freeze for up to 3 months. To serve, prepare Tomatoey Sauce as directed. Drop frozen ravioli into boiling water and cook for 5-6 minutes. Serve.

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