1. Melt Plugrá Butter in a medium-sized heavy saucepan over medium-low heat until pale golden, 4 to 5 minutes.
2. Add the potato and cook, stirring, over medium heat until golden and fragrant, 2 to 3 minutes.
3. Add the shallot, parsley and chives and cook until just soft, about 1 minute. Season with salt and pepper. This sauce can be rewarmed just before serving.
4. To Serve: Drizzle butter sauce all over top of raviolis; finish with truffle oil.