Heat olive oil in a large sauté pan over low heat. Add the red onion, stirring occasionally until caramelized, about 30 mins. Next, add the garlic, thyme, and crushed red pepper to the sauté pan and cook another 2 mins. Then add the balsamic vinegar, sugar, Dijon mustard, and butter. Cook until the balsamic vinegar is reduced and thickened, about 3 mins. Season with salt and pepper, then set aside on low heat while the ravioli cooks.
Add ravioli with a pinch of salt to boiling water. Gently stir ravioli. When water resumes boiling, simmer for 10-12 mins.
After draining, serve ravioli topped with caramelized onions and sprinkled crushed breadsticks for extra crunch.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.