On a lined sheet pan, bake the bacon in a 350 degree oven until it is brown and crisp. Drain on paper towels, crumble and set aside.

In a large saute pan, heat olive oil over medium high heat. Add the salted onions and stir often. They will cook fairly quickly over medium high heat. Do not lower the heat as the onions start to brown. 

After 5-6 minutes, the salted onions should be nicely browning. Add the chicken broth or water all at once and stir quickly. Be careful as the liquid will bubble vigorously. 

When the water is nearly all evaporated, lower the heat to medium and keep stirring until the onions are soft and brown.  

Bring a large pot of salted water to a boil and put a colander in the sink. Be ready to add the ravioli as soon as the sauce is finished. They only take 2 1/2 minutes to cook. 

Add the mascarpone cheese to the sauce and stir until blended. Add the chicken broth, crumbled bacon, salt and pepper to taste. Don't over salt because the bacon is salty.

Add the ravioli to the boiling water and keep stirring the sauce until it is thickened. By the time the ravioli is cooked after 2 1/2 minutes, the sauce should be thick and creamy. 

Scoop out 1/4 c. of pasta water from the ravioli pot and add to the sauce. Drain the pasta in the colander.

When the pasta water is incorporated, stir in the pumpkin butter and add the ravioli to the pan all at once and give the ravioli a nice coating of sauce. Stir them gently until well coated and remove pan from the heat.

To plate them, put half of them on two plates, sprinkle them with parmesan cheese and parsley.