What is the best sauce for mushroom ravioli

Myself, I would amp up the mushroom flavor with butter and reconstituted dried porcini (or even better, fresh ones). Maybe a bit of imported marsala in there too. Grated parmigiano of course.

I love them simply with butter that's had some sage leaves fried it it and has slightly browned. Scatter the sage leaves over the top.

White sauce with a little white wine or sherry