Help! What Sauce for This Ravioli?

Yeah, I'd have to agree. When the ravioli filling is that decadent, you don't need a heavy sauce to compete with the delicate flavors. I'd go with a couple tablespoons of butter, browned in a saute pan, add in the (cooked) ravioli, toss gently to coat, then throw in the basil and tomato (actually, I'd skip the basil, just my personal preference). Gently heat through and serve, topped with the parm. My mouth is watering over here, BTW...

I agree with him. I'd brown a stick of butter with a couple of sage leaves in it, or fresh thyme. Salt, pepper, parm, and the zest and juice from one lemon.

:)

I would sweat a little minced garlic in the butter then toss the cooked ravioli in on low heat. Toss in the tomatoes and basil, toss for maybe a minute. Scoop the ravioli out with a slotted spoon then scoop the goodies, tomato and basil out and top it. Sprinkle some parm and you are done.

I do like Theresa's idea mind you but I was going with your ingredients. :)

put some olive oil in with the basil and Parmesan. then drip it over the ravioli. That's what I would do.

Confession: I have a shrine to chef boyardee in my pantry. I also hand roll and stuff my own pasta.

Boil the ravioli gently so it doesn't come apart...

The drain.

Then toss in sauté pan with just what he said. Maybe a tablespoon of butter. 10 seconds. Sprinkle over with some fresh basil and sprinkle with parm regg.

No sauce... The butter just keeps the pasta from sticking to itself.

Dont get me wrong... I LOVE ravioli swimming in sauce, but that's not the way Italians do it / or should be done with GOOD ravioli. I eat both. Hand crafted bursting loveliness.... And el cheepo American style swimming in sauce. I live both, but they are radically different experiences. Like Spam & Holiday glazed ham. Technically the same thing (ham) worlds apart!

HINT: Just cook ONE as a tester. That way you'll know if you want to add tuff to your butter/olive oil (fresh tomatoes, garlic, etc... Or just 'glisten & go'.

melt some butter and add some eVOO to it. Toss the ravioli in off heat and then add some parm and a little basil. He's right to not use a heavy sauce because you would lose the delicate lobster/truffle flavor.

I would use a little olive oil so that the ravioli doesn't stick together and add fresh basil, parmesan and a little garlic.

Usually a cream sauce goes with that.
But basically, you can just do anything you want.
The butter/basil/parmesan you mentioned, sounds good and fine.

Just put enough butter, to make it glisten. Don't overdo it.
Then toss all together, lightly. Otherwise the Ravioli will break apart.

You can melt a little butter, add a little olive oil, toss in the basil and chopped up tomatoes, stir till everything is coated.
(Do you boil the ravioli till they float then drain?)
Then pour your oil mixture over the ravioli and gently makes sure they are oil coated.
I'd save the Parmesan for sprinkling on top at serving time.

My favorite for ravioli is to drizzle enough olive oil to coat them and melt some Parmesan cheese in there. So yummy! We buy a chicken and cheese one at a store by us and this is all we add.

All good answers so far, just don't overdo it or it will be greasy! With this method a little goes a very long way, and since the raviolis are already rich and flavorful it doesn't take much. It's less of a sauce and more of a light coating, it's like you are tossing a salad, does that make sense?

Just enough butter or olive oil to coat the pasta and keep it from sticking-my mouth is watering!

Honestly, I would have simply cooked the Ravioli, tossed in some EVOO with some fresh basil and parsley for garnish. Maybe some fresh roma tomatoes diced up with lemon juice (a dash) and some fresh sliced parm.