Bloom gelatin in cold water according to package instructions. Heat the milk and cream and vegetable stock together in a double boiler. Thicken sauce slightly with cornstarch and emulsify with the Parmigiano Reggiano Cheese then incorporate into the steeped gelatin. Mold on a flat pan and cool, then cut shapes as desired. For the reduction caramelize the onions well in very light oil then add sugar, blackberries and red wine and reduce to a glaze. Strain through a fine sieve and press on solids. Allow to cool to ambient temperature. Season Campari tomatoes with thyme, garlic, salt, pepper and a pinch of sugar. Roast for at 400 for 30 minutes until golden brown. Cool at room temperature and reserve juices. Blanch ravioli, and toss in roasted tomato juices. Plate accordingly with micro greens salad, roasted tomatoes and garnish with reduction.