Ricotta Stuffed Canneloni

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1 onion, diced

1 garlic, diced

1/2 tablespoon olive oil, plus 1 tablespoon

1 pound ricotta

Salt and pepper

9 ounces canneloni noodles, cooked al dente

7 cloves garlic

1 (28-ounce) can whole, peeled San Marzano tomatoes, crushed by hand

1 (28-ounce) can plum tomatoes, chopped coarsely

2 tablespoons grated Parmesan

3/4 ounce butter