Get a large pot full of salted water on the stove and turn the heat to high.

As it heats up, add the butter to a large fry pan over medium heat. Add garlic and stir; cooking this mixture for 2-3 minutes or until garlic is tender and fragrant.

Then add your heavy cream and a hefty pinch of salt. Let this mixture simmer and reduce for about 5 minutes.

At this point, the water should be boiling so it’s time to add the ravioli to the water. Cook for 2-3 minutes or until they’re floating and puffed up.

While the ravioli are cooking, grate half of the cheese at a time, stirring it in until completely melted and smooth.

Add a drizzle of truffle oil (more or less depending on how strong your truffle oil is) along with some fresh cracked pepper.

Once the ravioli are ready, strain them while reserving ½ cup pasta water.

Add the ravioli to the cheese sauce and stir - adding ¼ cup of pasta water if needed to make the sauce silky and smooth. If it looks good, you can disgard the remaining ¼ cup pasta water or you can add it in if it’s still too thick.

Taste and season with salt and pepper if needed.