1. Bring water for the ravioli to a boil.
2. Meanwhile, sweat onions with oil, salt and chili powder on medium heat for approximately 4 minutes.
3. Add ravioli to the boiling water and cook until nearly tender.
4. Deglaze the onion mixture with wine and cook until no alcohol remains.
5. Add cream and reduce by a ⅓ (3–4 minutes).
6. Season with marjoram and black pepper.
7. Toss with the pasta and serve immediately.