ravioli. truffle. sage.

this week, Patrick and I celebrated our two year anniversary - which is so hard to believe! We have been traveling so much lately that we are really just enjoying being home and “nesting,” as they say. So instead of going out to some big dinner we stayed in and I surprised pat by attempting to recreate our favorite dish from our wedding, “butternut squash ravioli with truffle sage cream sauce.” – and yes it was as delicious as it sounds.

I found a recipe that I felt was most similar to the sauce here, and made some adjusts of my own. The only caveat? I couldn’t find butternut squash ravioli (I think I am one week ahead of the fall pasta game). So, I substituted spinach ricotta ravioli and here is the slightly tweaked, super easy, sauce recipe.


7 tablespoons butter

1/2 large yellow onion thinly sliced

2 cloves garlic thinly sliced

salt to taste

pepper to taste

sage to taste

1/4 cup cabernet savignoun

1/2 cup chicken broth

1.5 pints heavy cream

2 teaspoons white truffle oil

Melt butter in saucepan over medium heat until just before it’s golden brown; add onion and garlic and let cook until soft. Add salt, pepper and sage. Once onions are soft, add chicken broth and wine. Simmer until wine cooks off (best to wait until wine cooks off completely leaving little to no trace of its’ original color). Add heavy cream and white truffle oil. Cook until sauce thickens.

SUCCESS - as you can imagine it was delish! Enjoy!


Elizabeth CarberryComment