Urb an Cheez Pasta Sauce

Dave and I maid cheese raviolis from scratch. They were so good, the best part is the sauce, which is not for the cheese haters out there.
Heat a few tablespoons olive oil with 3 cloves garlic minced and a four or five basil leaves ripped for about a minute. Mix in 3 ounces cream cheese, 1/3 cup grated parmesean, a heaping tablespoon of bottled or refrigerated pesto, 1/2 cup cottage cheese, and a handful of grated mozzarella, and a fourth cup (a glug) of goat's milk (or cow or whatever). You may be able to substitute a tablespoon of flour and a fourth cup of water for the milk. You may even substitute other cheeses. Whatever you like. Garlic and Basil is the secret. Heat the mixture until melted. We used the unmelted cheese and pesto mixture for the ravioli stuffing. Boil some pasta. Throw in some stewed tomatoes and zucchini and you have a fabulous meal. Bon Apetite.