Cook ravioli according to package directions, drain and set aside.
In a large sauté pan heat butter over medium-high heat. Add in onion and sauté 2-3 minute's until soft. Add in minced garlic and sauté for another 1-2 minutes until fragrant. Season with salt and pepper.
Stir in tomato paste, diced tomatoes, and heavy cream. Allow to simmer on medium-high heat for 6-8 minutes until the sauce thickens slightly. Add in freshly grated parmesan cheese and cooked ravioli. Toss to combine. Serve immediately garnished with fresh herbs.
Leftover ravioli will keep in the fridge for 2-3 days.