Cook ravioli according to package instructions. Set aside.
In a large pan, drizzle olive oil and butter and thinly sliced onions. Cook on med/low for 35-40 min until golden and caramelized, stirring frequently. Once caramelized, add the mushrooms and cook until soft. Deglaze pan with white wine. Once wine is absorbed, add garlic, broth and thyme. Bring sauce to simmer. Add cream, all but 2tbs of cheese and thyme. Transfer ravioli to pan and coat until even. Plate and garnish with remainder of cheese. Serves 4.
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