In a large saute pan over high heat, add olive oil. Add the red onion and saute until tender. Season with salt and crushed red pepper
. Add the mushrooms and bay leaf
and cook until mushrooms
begin to brown, about 4 to 5 minutes. Deglaze
the pan with the balsamic. Add the parsley and garlic and cook for 2 minutes. Add the wine and demi-glace and reduce the heat to medium-low. Let simmer for 10 minutes or until the sauce
thickens. Add the cream and stir to combine. Simmer
for another few minutes or until the sauce coats the back of a spoon.
In a large pot of boiling salted water, add porcini
ravioli and cook until they come to the surface (just a couple minutes for fresh ravioli.) Drain
well and serve with sauce over top. Garnish with parsley and Parmesan.