Tipsy Ravioli

Fresh pasta dough

Roasted butternut squash with mushroom whiskey cream sauce

Bourbon meatballs with spiked marinara sauce/Angel Hair Pasta

Individual bacon bourbon brownies with toasted pecans

and spiked caramel served with ice cream

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

Use 2 sheets for ravioli and 2 for angel hair.

Roasted butternut squash ravioli with mushroom whiskey sage cream sauce

yield 2:

1 fresh pasta dough recipe

1/2 cup roasted butternut squash

1/4 cup ricotta

¼ cup mascarpone cheese

Salt and pepper to taste

4 tablespoon butter

1/2 cup mushrooms sliced or diced

2 garlic cloves, minced

1 cup heavy cream

1/4 cup whiskey

1/2 cup parmesan

4 sage leaves, chopped

Salt and pepper to taste

White truffle oil for drizzling

Prepare pasta dough and roll out into 4 sheets. In a small bowl smash butternut squash, then stir in both cheeses, adjust seasoning with salt and pepper. Fill into a piping bag or use a spoon. Over 2 sheets of pasta in the center squeeze or dollop the butternut squash filling all the way down the sheet of pasta leaving 2 inches between each of the dollops of filling. Brush pasta lightly with water and lay the other two pieces of pasta dough over the filling mixture. Cut out squares or use a cookie cutter to cut out circles.

In a saucepan or skillet, melt butter over medium heat, add mushrooms and cook for 3 minutes, add garlic and once fragrant add heavy cream and whiskey. Stir in cheese and continue to stir until smooth. Turn heat off, add sage and season with salt and pepper.

Drop ravioli into boiling water, once they float remove from water and place directly into sauce. Stir, and serve with truffle oil.

Bourbon meatball spiked Marinara Sauce

Yield: 2 servings

1 tablespoon vegetable oil

1 cup ground beef

1 teaspoon oregano

1 teaspoon basil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 ounce bourbon

1 tablespoon mustard

2 teaspoons Worcestershire sauce

¼ cup breadcrumbs

1 egg

Salt and pepper to taste

SAUCE

1 cup whole peeled tomatoes (crushed tomatoes can be used for smoother sauce)

2 ounces bourbon

1 teaspoon garlic, minced

2 tablespoons basil, cut into thin ribbons or hand torn

1 teaspoon oregano

1 teaspoon rosemary

1 teaspoon thyme

½ cup water

¼ teaspoon crushed red pepper flakes

Sea salt and black pepper to taste

In small bowl combine ground beef, breadcrumbs, egg, mustard, Worcestershire, oregano, basil, garlic/onion powder, paprika, salt/pepper and bourbon together. mix with hands to combine and roll into desired sized meat balls. Place on a sheet pan and bake at 400 for approximately 15 minutes until they reach internal temp of 165.

Add garlic, cook for 30 seconds and pour in tomato sauce and bourbon. Stir and add spices and water. Cook for 25 minutes and serve.

individual bacon bourbon brownies with toasted pecans, ice cream and spiked caramel

yield 8:

1/2 cup  toasted pecans, chopped

1/2 pound bacon, cooked until crispy and chopped

3 tablespoons reserved bacon fat

10 ounces, semi sweet chocolate

1 stick butter

1 cup sugar

1/2 cup brown sugar

1/4 cup bourbon

1 teaspoon vanilla

4 eggs

1 teaspoon salt

1/4 cup cocoa powder

1 1/2 cup flour

SPIKED caramel

1 cup sugar

1/3 cup water

1 teaspoon vanilla

1/4 cup bourbon

1/3 cup heavy cream

1, 3 finger pinch salt

2 tablespoon butter

ICE CREAM FOR SERVING

preheat oven 350″F

spray 8 ramekins with cooking spray

over a double boiler add bacon fat, semi sweet chocolate, and butter to the bowl. stir until completely melted and smooth. Remove the bowl from the double boiler and add boh sugars to the melted chocolate mixture. mix completely, add bourbon, vanilla, and whisk. whisk in all four eggs one at a time. finally add salt, cocoa powder, and flour. whisk until well combined and smooth. fold in bacon and pecans then divide between 8 ramekins. Place in the oven and bake for 20 minutes or until the toothpick runs clean.

in a saucepan over medium high heat add water then sugar. bring up to a boil, don’t stir. allow to caramelize, water carefully, this process will happen fast once sugar starts to turn gold. Once sugar has turned brown, add heavy cream and bourbon. stir while pouring in liquid but be careful, mixture might bubble. add vanilla and salt. stir until smooth. remove from heat and stir in butter.

Once brownies are finished, allow to cool down slightly. over warm brownie add a scoop of ice cream and drizzle caramel over top. serve