Start by sautéing Onion (1) in Salted Butter (4 ounce) until translucent.
Add Garlic Paste (1 teaspoon), sauté for 1 minute.
Add Tomato Paste (2 tablespoon), sauté another minute.
Add Heavy Cream (1 1/2 cup), Kosher Salt (to taste) and Sriracha (to taste).
Simmer until sauce has nape texture.
Add the Cannellini White Kidney Beans (12 ounce).
Simmer another minute, check and adjust seasonings.
Cut Parmigiano-Reggiano (to taste) into thick slices. Spread the sliced ravioli slices atop the beans and top with Ravioli (4).
Drizzle with Extra-Virgin Olive Oil (2 tablespoon), gratinate in an oven for 20 minutes until golden brown at 350 degrees F (180 degrees C).