This is truly one of the BEST sauces for your pasta

Ingredients:

9 oz Ravioli (spinach & artichoke recommended)

2 yellow onions

2 cloves garlic, minced

1 teaspoon thyme

¼ cup white wine

2 tablespoons unsalted butter

2 tablespoons olive oil

2 tablespoons sugar

¼ cup water

3 tablespoons balsamic vinegar

1 cup heavy cream

½ tablespoon salt (for cooking the Ravioli)

¼ cup grated Parmesan cheese

2 cups baby spinach, roughly chopped

Salt and black pepper, to taste

For Serving:

1 tablespoon fresh parsley, chopped

Freshly ground black pepper, to taste

1 teaspoon chili oil (optional)

1 tablespoon grated Parmesan cheese

Instructions:

1.⁠ ⁠Slice the onions into rings, then cut these rings in half.

2.⁠ ⁠Heat a large skillet over medium-high heat, add olive oil and onions.

3.⁠ ⁠Stir in sugar and butter, cook for 2 minutes, mixing well.

4.⁠ ⁠Add white wine, thyme, garlic, and balsamic vinegar, continue mixing.

5.⁠ ⁠Meanwhile, bring a pot of water to boil with ½ tablespoon of salt.

6.⁠ ⁠Continue to sauté the onions until browned, then add the spinach and mix well. Pour in the heavy cream and water, season with salt and black pepper, lower the heat, and stir to combine.

7.⁠ ⁠Cook the Ravioli according to the package instructions (about 3-4 minutes), then drain.

8.⁠ ⁠Add the Ravioli to the sauce, sprinkle with Parmesan cheese, and mix gently, cooking for 1-2 minutes, until the ravioli is thoroughly heated. Be careful not to break the Ravioli.

9.⁠ ⁠Serve topped with additional Parmesan, chili oil (if using), freshly ground black pepper, and fresh chopped parsley.