Ok, so I bought the ravioli from Bruno's... but the sauce is a bit of improv inspired by a little town just south of Milan. It's made from fresh sage, parmesan, and cream and is wonderful with a sausage or other meat filled pasta as a tasty alternative from the usual suspects..
1 lb or box fresh meat ravioli, sausage or ground beef
2 T butter
1 clove garlic, minced
1 cup light or heavy cream
8-10 fresh sage leaves, chopped
3/4 c fresh parmesan reggiano
1 T fresh grated bread crumbs
fresh black pepper & salt to taste
Cook ravioli in salted water as directed. In a small pot, melt butter and add garlic. Simmer on low, adding sage, cream, and parmesan, a little at a time, while stirring. Add salt & pepper to taste, and sprinkle with bread crumbs just before spooning sauce over the pasta. Delish!