Sauce suggestion for ravioli?

I'm in one of those experimental moods, so tomorrow I'm making three kinds of ravioli, mixed together - feta/spinach-or-chard, sun dried tomato/ricotta, and kalamata/caramelized onion...sort of vaguely a Greek theme.

I can't for the life of me figure out an appropriate sauce, though. At this point, I'm thinking of simply tossing them lemon/garlic/thyme butter, and serving with a dollop of tzatziki, but I'm really not sure how that'd work out.

I thought about making a tzatziki-based sauce, but that sounded like it might be kinda weird, warm.

Any thoughts?

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