Preheat oven to 250°C. In a bowl combine the onions, flour, breadcrumbs and salt.
Grease a pan with 1 tbsp of extra virgin olive oil and add the onion mixture. Bake the onions until golden brown, turning the onions once or twice while they cook. Remove from the oven and set aside.
Bring a pot of salted water to a boil. Add the green beans and cook for about 5 minutes, until al dente and drain. In the meantime, cook the ravioli according to package instructions.
In a frying pan over medium-high heat, melt the butter with 1 tbsp of olive oil. Add the mushrooms, season with salt and pepper, and cook until water from the mushrooms has evaporated. Add 1 ½ cup of cream while mixing. Bring the mixture to a simmer and taste and season with salt and pepper. Cook for 5 minutes or until the sauce thickens.
Remove sauce from the heat, stir in the ravioli, green beans and baked onions. Serve immediately.