I'd go for the simplest olive oil and garlic. Simmer chopped garlic in the EVOO, very low, don't let it turn brown. Add chopped curly leaf parsley, red pepper flakes, maybe some basil.

I mean Italian parsley...

My first thought is an Aglio e Olio seems simple and fitting. Saute a bunch of smashed garlic in say a quarter cup of oil, add an equal amount of chicken stock, season, maybe a pat of butter, maybe some basil along the way. If the color seems bland against the ravioli perhaps add some diced tomato? I'm just thinking I'd avoid a real tomato sauce.

LOL, I type too slow!

great minds, you, two! :-)
I thimk that sounds great.... but DH just requested a tomato sauce.... maybe the FOAS idea of diced tomato (added at the end so they don't cook down, I'm thinking) may satisfy him. If not, I can always add a couple Ts of Ragu to his, since he likes it, and we have it...

Hi! Long time no "see"...

Add a bit of lemon juice at the end!

Great meal, have a wonderful Valentine's Day with DH.

/tricia

thanks tricia! you, too!!

I like the idea of an Aglio e Olio or an Alfredo type sauce. However, if hubby is set on a tomato sauce I would go with a rosa type sauce, like a Vodka Tomato sauce that has cream in it. Or a brothy tomato sauce but would avoid a traditional tomato sauce.

I was thinking a vodka sauce, too. Here is one you might like.

Vodka Cream Pasta
Rachel Ray

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

Or, for something a little different:

Bow Tie Pasta with Roasted Red Pepper and Cream Sauce
Source: Cooking Light May 2006

1 pound uncooked farfalle (bow tie pasta)
2 teaspoons extra virgin olive oil
1/2 cup finely chopped onion
*1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped*
2 teaspoons balsamic vinegar
1 cup half-and-half
1 tablespoon tomato paste
1/8 teaspoon ground red pepper
1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided
Thinly sliced fresh basil (optional)

Cook the pasta according to package directions, omitting salt and fat.

Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes.

Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.

Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.

Yield: 6 servings
*My note: I roasted my own red peppers, used 3 of them in the recipe.

Linda

Got this here from Donna. I'm hooked on it!

SUN DRIED TOMATO CREAM SAUCE

3 Tbsp butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, minced (I get the jar packed in oil)
2 cups heavy cream
salt and ground black pepper to taste
1/4 cup dill, chopped (optional)

Freshly grated Parmesan cheese

Cook pasta. Drain, reserving some of the cooking water.

While the pasta is cooking:

Melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and saut� about 1 minute. Stir in sun-dried tomatoes and cream. Simmer until slightly thickened.

Pour the sauce over the pasta, add salt and pepper. Toss. If the sauce is too thick, you can thin it with some of the reserved pasta cooking water or a bit of milk. Top with Parmesan.