Morel ravioli (filling or sauce)?

Greetings. I have the luck of a glut of fresh morels. After giving to friends I have about 1.5 lbs left, but definitely will have another 4 lbs or so in a day or two. I'm not selling them FYI. I would like to to preserve them for later and was considering a ravioli filling and then freezing, or a sauce. Wondering if people have a clear vote to do one or the other and/ and filling recipe tips (fresh chives vs garlic or any other guidance). Thank you submitted by /u/Injury_Kind