Wash the basil and place it in a blender or food processor. Add the pine nuts and extra-virgin olive oil, then blend to make a pesto. Add the cream cheese and blend until smooth. If the mixture is too thick, add a little water to reach a creamy consistency.

In a skillet, bring a small amount of water to a boil. Add the freshly cooked ravioli, remove most of the water, then add the butter. Gently toss the ravioli and add the pesto cream.