Hmm, I agree with Daphne. Or, maybe a bechamel with a hint of garlic & cilantro, curry, or lightly flavored with bleu cheese.
This sounds really good, also -
Pumpkin Ravioli with Pears and Prosciutto
If you can’t find pumpkin ravioli, any cheese-filled ravioli will work fine.
1 tablespoon olive oil
4 ounces prosciutto, chopped
2 ripe but firm pears, peeled, chopped
2 tablespoons chopped fresh sage
1/4 cup heavy cream
Salt
Freshly ground black pepper
1 pound pumpkin or cheese-filled ravioli
Freshly grated Parmesan cheese
Heat the oil in a heavy large skillet over medium heat. Add prosciutto. Cook until crisp. Add pears. Cook until beginning to soften. Stir in sage and cream. Cook until thickened. Remove from heat.
Cook ravioli in a large pot of boiling salted water until tender. Drain, reserving 1/2 cup cooking liquid.
Add ravioli to skillet. Return skillet to medium heat. Toss gently to coat with sauce, adding some of pasta cooking liquid if sauce seems to thick. Transfer to a bowl. Sprinkle with Parmesan.
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Shoot, now I have to look for pumpkin ravioli.....