This recipe is a great change of pace from typical ravioli in marinara sauce. It's also good for people with allergies to tomatoes.

24 frozen ravioli (I use Italian Village brand cheese ravioli, use what kind you like)
2 cups Half and half (one can obviously use cream instead)
2 medium onions
2 cloves garlic
1 1/2 tsp fresh chopped parsley
4 tbsp ground romano cheese
1 tbsp butter
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/8 tsp dried sweet basil
1/4 tsp fresh ground black pepper
1/2 tsp salt

Slice onions along axis, in 1/4" thick arcs. Sauté onion in skillet with 1 tbsp olive oil over medium heat until wedges separate and are translucent. Add pressed garlic and sauté for one minute.

Crush rosemary, and add along with remaining ingredients except ravioli. Boil ravioli in water with salt until they float, then drain, set aside, and coat with minimum butter. Meanwhile, reduce sauce in skillet, stirring often. You will have to modulate the heat from medium-high to medium-low during the reduction. When sauce reduces by half, add raviloi, coat, and serve.

If I remember to, I'll save some of the herbs and add them at the end of cooking for extra aromaticity.

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