Peel the onion, cut into fine cubes and sauté in the butter, without color. Then extinguish with white wine and whipping cream and cook until half. Cool slightly.
Add the egg yolks to the no longer boiling liquid form and mix. Season to taste with a little salt and freshly ground pepper.
Place the ravioli in an ovenproof dish and pour the egg mixture over them. Sprinkle with the grated cheese and bake in the oven at about 200 C for 20-25 minutes. Remove, sprinkle with chopped herbs and serve on the spot.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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