In a large lidded saucepan heat the butter over medium heat. Add in the onion and sauté until softened, around 10 minutes. Add the minced garlic and sauté for 1-2 minutes, until lightly browned and fragrant.
Add in the thyme, paprika, tarragon and red pepper flakes, sauté for 30 seconds until fragrant.
Slowly pour in the wine, scraping any browned bits off the bottom of the pan, making sure to deglaze the pan completely.
Stir in the tomato paste, then slowly whisk in the cream, then add salt and pepper to taste. Bring to a low simmer, and cook the sauce uncovered for 8-10 minutes, stirring occasionally to prevent burning, until the sauce slightly thickens.
Taste the sauce and add more salt and pepper if needed. Turn the heat down to just enough temperature to keep the sauce warm and place a lid on top while you prepare the ravioli.
Prepare the ravioli according to the package instructions. Drain then place the ravioli into the saucepan.
Toss the ravioli lightly with the sauce until coated, then plate individual servings.
Garnish with fresh parsley and Parmesan cheese if desired.
Notes
Omit the tomato sauce and you will have a decadent white sauce if preferred
For a sweeter sauce, use brandy instead of white wine