Fresh filled pasta

carolinosourus

I tend to drizzle it with some olive oil, sometimes simple is best, especially if the pasta has quite a lot of flavour, though before I have softened some onions, red pepper and courgette and added that to it, with some grated parmesan on too.

Bongedone

I have used the Carbonara combo on it before. Beaten egg with double cream and parmesan poured over it. The hot pasta cooks the egg.

Quasar

The OP's pasta is filled with prosciutto crudo (Parma Ham) and cheese, and it would be a great shame to spoil this delicate flavour combination with any sauce. Extra virgin olive oil should do it, or, as my mother would say, just dress it with butter and a sprinkling of black pepper.

Strong, elaborate sauces are for plain pasta.