3 tablespoons butter
1/4 cup red onion, finely chopped
2 tablespoons dry white wine
3/4 cup heavy cream
Salt and pepper to taste
10-12 lobster ravioli (we used Giovanni Rana)
Optional greens, for garnish
In a large pan, melt butter on low. Add red onion and white wine, and turn the heat up slightly; let cook 5 minutes while onions soften and wine cooks down. Add heavy cream, and heat 10 minutes on medium-low. Season with salt and pepper.
Meanwhile, cook ravioli according to package instructions. Drain ravioli and toss it in the sauce; garnish with greens (such as parsley or basil) for a pop of color, as desired. Serve immediately.