Melt the butter in a large sauté pan over medium heat. Add the shallots and then cook until translucent, approximately 2 minutes. Add the cream, and allow to simmer for one minute to meld flavors. Add the maple syrup, stirring to combine; add thyme, salt and pepper to taste, and cook over medium heat, stirring occasionally. Add the cooked ravioli to the sauté pan and allow to simmer in the sauce for a minute or two.