We started dinner at 8:00 and ended at Midnight! It was one of those dreamy evenings where every course was just as I imagined it. But by far the star of the show was the egg ravioli. It was perfect: My homemade pasta, the freshest sheep milk ricotta infused with lemon, lemon thyme, nutmeg, and the egg all glistening with a butter/truffle sauce. Cutting into the ravioli released the unctous yolk which then cooked slightly in the butter sauce to create a gentle custard that begged for a crust of bread to lift it to everyone’s watering mouths. One of the guests, my upstairs neighbor, actually wiped away a tear upon cutting into it, a memory I shall never forget!

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