Sauces that compliment ravioli include garlic, mushroom and rosemary sauce, and creamy vino sauce. The garlic, mushroom and rosemary sauce calls for 4 tablespoons of butter, 2 tablespoons of olive oil, 2 cups of mushrooms, 4 cloves of garlic, 1 large shallot and 2 rosemary sprigs.
First melt 2 tablespoons of butter and the olive oil together in a large saucepan. Once the butter is completely melted, add the sprigs of rosemary and sliced mushrooms to the pan. Stir the ingredients together. Season the sauce with salt and pepper to taste. Once the mushrooms have browned, add the thinly sliced garlic and shallot to the pan. Cook the ingredients for 3 minutes, and immediately pour the sauce over the ravioli.
The creamy vino sauce is made by cooking 2 tablespoons each of chopped onion and minced garlic, along with 2 tablespoons of butter, in a large saucepan. Once the onion is tender, stir in 1 tablespoon of flour, 1/2 teaspoon of salt and 1/8 teaspoon of black pepper. Next add 1 1/4 cups of whipping cream and 1/2 cup of dry white wine. Combine the ingredients, and cook them until the sauce bubbles. Pour in 1/2 cup of grated Parmesan cheese and 2 tablespoons each of chopped parsley and basil. Cook the sauce for an additional minute and serve.