Dateline: February 14, 2021 Ravioli with cheese and truffle filling

For my birthday, Bill promised me that he would make me a meal.  Today was the day!

I supervised, but he chopped onions, garlic, salad fixings, stirred the sauce and everything.  The meal was really great.  So great, that we ate all of it!

Sauce

1/4 a large onion, diced

2 cloves of garlic smashed, and chopped

2 t dried sage

1/2 t red pepper flakes

2 oz cream cheese

2 oz butter

2 T olive oil

salt and pepper to taste

truffle oil, for finishing

Method

1.  While pasta boils, melt butter and oil in a pan large enough to hold the cooked pasta.  When melted, add in the onions and sweat for a few minutes, then add in the garlic, sage, and hot pepper flakes.  Add in the cream cheese and stir to incorporate.  If needed, add about 1/4 c of pasta cooking water to emulsify the ingredients.  Taste, and add salt and pepper.

2.  When pasta is finished, drain a bit, and dump into the pan along with any pasta water that is clinging to the pasta.  Mix well to coat the pasta with the sauce, then drizzle truffle oil over top and serve without stirring the oil in.

Nota Bene:  This was SOOOOOO good, I was deeply impressed with Bill and myself for coming up with the sauce recipe.