This post is sponsored by Olivieri.
I’ve always had mixed feelings about Valentine’s Day. On the one hand, I think it’s nice to have a special day to show your significant other how much they mean to you. On the other hand, I feel like stores are drowning customers in a sea of chocolates and stuffed animals. Valentine’s Day should be about celebrating your relationship, and you don’t need a cellophane-wrapped box to do that.
Personally, I would be happy to enjoy a nice dinner at home with my date. Maybe that sounds too simple or ordinary for a special occasion, but how long has it been since you actually spent quality time with your sweetheart? Restaurants are nice, but they can be loud and distracting – whereas eating a meal at home gives you the opportunity to chat and relax without distractions. Obviously, that’s not going to work if you eat in front of the TV though.
So plan a relaxing dinner with the person you love, and serve something special. Here’s a recipe for a romantic meal that is sure to impress, and the best part is that it’s super easy to make!
I used white truffle oil from Costco in this recipe. It’s not expensive (really it’s mostly flavoured olive oil) but I like the taste of it. However, you might be interested to know that “real” chefs hate this stuff! If you don’t think it’s for you, try substituting another flavoured oil. A little chilli oil might be nice.
- 1 300 g Package OLIVIERI® Roasted Garlic & Asiago Medallions
- 1/8 cup 30 mL Salted Butter
- Freshly cracked Black Pepper to taste
- White Truffle Oil to taste (optional)
- Freshly grated Parmigiano-Reggiano cheese or regular Parmesean cheese, to taste
Bring a large pot of salted water to a boil.
Meanwhile, place the butter in a small saucepan so it's ready to go later.
Once the water is boiling, cook the pasta according to the package directions. This will only take a few minutes, so be careful not to overcook it.
Drain the pasta, reserving a tablespoon of the water in a small bowl. You will add the water to the sauce later. Set the pasta aside in a large bowl.
Place the saucepan with the butter over medium heat. The butter will eventually begin to foam. Swirl the pan gently and look at the colour of the melted butter. When it turns golden brown, and smells nutty, pour it over the drained pasta. You should use a spatula to get every last bit out of the pan.
Add the reserved cooking water to the pasta, and season with the pepper. If using the truffle oil, add a very small drizzle over the pasta. Stir gently to coat the pasta.
Top with the grated cheese, and serve warm.
Recipe adapted from: http://www.olivieri.ca/EN/Recipes/Pages/RavioliHeartswithBrownButterSauce.aspx
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This post is sponsored by Olivieri. All opinions are my own.