I am looking for a recipe for a sauce to go on top of Mushroom Ravioli's... THX?

Your mushroom ravioli likely has a mild, nutty taste...so I would pair a sauce that won't over power the pasta, while still adding other flavors to compliment. A piccata (caper) variation would be very nice, you could make it creamy or not, depending on your taste. I'll list recipes both ways...just double or triple if you are serving more than two.

Caper Sauce

3 Tbsp Extra Virgin Olive Oil

juice of 1 lemon, (pinch or two of zest if desired)

2 Tbsp small capers

1/2 cup dry white wine

1/4 -1/2 cup freshly grated parmasian cheese

In a small skillet, over medium high heat warm oil. Add lemon juice, zest, capers and wine and bring just to a boil. Toss with pasta and top with parmasian cheese.

If you want a creamy sauce, after you reach a boil, remove from heat and stir in 1/2 cup cream (or half and half or milk) and 1/2 cup parmasian cheese. Toss with pasta and garnish with fresh basil ribbons and a sprinkle of cheese. (stack 4 leaves, roll them into a tube and slice thinly to make ribbons for garnish)

I would suggest a mushroom alfredo sauce. Follow this great recipe:

INGREDIENTS

1 (9 ounce) package BUITONI® refrigerated Four Cheese Ravioli or Roasted Chicken & Garlic Ravioli

1 (10 ounce) package BUITONI® refrigerated Mushroom Alfredo Sauce

1 teaspoon olive oil

1 large onion, thinly sliced

1 tablespoon grated Parmesan cheese

1 tablespoon bread crumbs

DIRECTIONS

PREHEAT oven to 400 degrees F. Grease an 8-inch baking dish.

COOK, rinse and drain ravioli according to package directions. Keep warm.

HEAT olive oil in large, nonstick skillet over medium heat. Add onion.

COOK, stirring occasionally, for 3 to 4 minutes or until golden. Add sauce.

COOK, stirring occasionally, for 1 minute. Stir in pasta. Pour into prepared baking dish. Sprinkle cheese and breadcrumbs over pasta mixture; cover.

BAKE for 20 minutes. Uncover; bake for additional 5 minutes or until golden brown.

Good luck!