lobster ravioli in butter, garlic and olive oil

Very quick, very easy, very yummy dinner.

• 27-ounce package of lobster ricotta ravioli (I use the Pasta Prima Gourmet from Sam's Club)
• 1/2 yellow onion, finely chopped
• 3 garlic cloves, minced
• 6-8 basil leaves, chiffonade
• 3 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon red pepper flakes
• Parmigiano Reggiano, to garnish

Gently boil ravioli (about 4 minutes).

In a medium pan, sauté onion and garlic in butter and olive oil until both begin to soften and turn translucent; add salt, pepper and red pepper flakes.

Place cooked ravioli in large pasta bowl and spoon onion and garlic sauce over it; sprinkle with fresh basil and curls of Parmigiano Reggiano.