thinly slice the onions and garlic.
warm a pan with low-medium heat and add a bit of butter to it.
throw in the onions and garlic and slowly sweat them - we are looking a bit more than translucent here
after the onions are soft and deglaze them with the limoncello. In here you can use your own choice of deglazing alcohol - from white wine to a brandy.
add the milk and the goat cheese and bring to a boil and season to your liking (salt and pepper and anything else - I went for garam masala
cook the ravioli as noted on the packaging (maybe even 1 minute less)
add the ravioli to the sauce and throw in a bit of pasta water to it.
carefully mix everything and add a bit of butter to thicken the sauce and get everything togehter.
