Maple syrup, maple bacon and maple vodka mixed with creamy cheese?! SAY WHAAAA?!?! It’s true! This is clearly a result of me just returning from a trip to Montréal and picking up maple syrup and maple vodka from duty free on the way back.

Montréal is a little town, such a quiet village and it’s filled with little people waking up to say, “BONJOUR!” Okay, so it might not be exactly like the little town in France from Beauty and the Beast but I sure felt like Belle walking through old cobblestone streets in Europe. I found Montréal to be such an interestingly juxtaposed city with so much charm in every area – from the modern architecture of the museums and the Olympic Stadium, to 17th century Old Montréal and the stunning Notre Dame Basilica. We decided to rent the Bixi Bikes and ride around the city, which I found to be such a fun way to explore (even though I thought I might die trying to ride up Mont Royal in the scorching summer heat).  And don’t forget about the cool Underground City with a multitude of restaurants and shops – perfect for a winter visit. Food and nightlife were great, scenery was beautiful and all of the little shops, art galleries and street performers made for an incredible getaway.

Not even going to beat around the bush with this one, this dish is so rich and has very little nutritional value but SO satisfyingly sweet, salty and creamy, and definitely worth the calories. Pass the maple, s’il vous plait!

Yield: Serves 2 (if you’re a hungry bee like me) – 4 (if you can stop after 5 raviolis)

Ingredients:

• 10 slices of bacon, chopped
• 1 tbsp maple syrup
• 1-2 tsp fresh rosemary, chopped
• ¾ cup cream or half & half
• ½ cup milk
• ¼ cup maple vodka (*can use regular vodka if maple vodka is not available but just add a splash of maple syrup to the sauce)
• ¼ cup parmesan cheese
• 2 garlic cloves, minced
• 1 tsp freshly grated nutmeg
• 1 tbsp butter
• 1½ – 2 tsp flour
• salt to your liking (about ½ – 1 tsp)
• ½ tsp pepper
• pinch of red pepper flakes (optional)

For the ravioli (makes about 20):

• 40 wonton wrappers (+ or – a few, depending on how much filling goes into each)
• 1 egg white for sealing the wrappers together
• 1 cup ricotta cheese
• 1 egg yolk
• 3 tsp fresh rosemary, chopped
• 1 tsp parmesan cheese
• 1 tsp salt
• pinch of pepper

Preparation:

Gently mix all of the ravioli ingredients, except wonton wrappers and egg white, until all incorporated. Be careful not to over mix so it doesn’t become too thin of a mixture. With a brush or your finger, brush the egg white around the edges of two wonton wrappers. Add about a tablespoon size dollop of ricotta filling to one of the wrappers. Place the other wrapper on top and press the edges together so it’s tightly sealed and there are no holes. Repeat for the remaining wrappers and set aside.

Bring a large pot of salted water to a boil. Meanwhile, in a large sauté pan on medium heat, crisp up the bacon to your liking. Drain the bacon on a paper towel and remove some of the bacon grease from the pan, leaving about a teaspoon. Add the butter, garlic and chili flakes to the pan and cook for 1 minute. Whisk in flour and cook for 1 minute, until it starts turning a golden brown. Pour in the milk and cream and whisk until flour is incorporated. Turn the heat to medium low, add in the vodka and cook for 10 minutes until the bitter vodka taste reduces, stirring every once in a while. Whisk in the parmesan cheese, nutmeg, pepper and salt and simmer on low for 1-2 minutes. Separate ½ the bacon and add it to the sauce.

Add the other ½ of the bacon to a small saucepan with the maple syrup and rosemary. Heat on low for 1-2 minutes.

Drop the ravioli in the boiling water and cook for 1-2 minutes, until they start floating to the top of the pot. Cook in batches to not overcrowd. Drain and immediately add to the sauce. Serve with the maple bacon poured over the ravioli. Bon appétit!