![\"maple](\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/09\/maple-syrup.jpg\")
<\/a><\/p>\nMontr\u00e9al is a little town, such a quiet village and it’s\u00a0filled with little people waking up to say, “BONJOUR!” Okay, so it might not be exactly like the little town in France\u00a0from Beauty and the Beast but I sure felt like Belle walking through old cobblestone streets in Europe. I found Montr\u00e9al to be such an interestingly juxtaposed city with so much charm in every area – from the modern architecture of the museums and the\u00a0Olympic Stadium, to 17th century Old Montr\u00e9al and the\u00a0stunning Notre Dame Basilica. We decided to rent the Bixi Bikes<\/a>\u00a0and 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). \u00a0And\u00a0don’t forget about the cool Underground City with a multitude of restaurants and shops – perfect for a\u00a0winter visit. Food and nightlife\u00a0were\u00a0great, scenery was beautiful and all of the little shops, art galleries and street performers made for an incredible getaway.<\/p>\n 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,\u00a0s’il vous plait!<\/p>\n Yield: Serves 2 (if you’re a hungry bee like me) – 4 (if you can stop after 5 raviolis)<\/p>\n Ingredients:<\/em><\/p>\n For the ravioli (makes about 20):<\/em><\/p>\n Preparation:<\/em><\/p>\n 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\u00a0filling 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.<\/p>\n Bring a large pot of salted water to a boil. Meanwhile, in a large saut\u00e9 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\u00a01 minute. Whisk in flour and cook for\u00a01 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,\u00a0stirring every once in a while. Whisk in the parmesan\u00a0cheese,\u00a0nutmeg, pepper and salt and simmer on low for\u00a01-2 minutes. Separate \u00bd the bacon and add it to the sauce.<\/p>\n Add the other \u00bd of the bacon to a small saucepan with the maple syrup and rosemary. Heat on low for 1-2 minutes.<\/p>\n Drop the ravioli in the boiling water\u00a0and 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 app\u00e9tit!<\/p>\n<\/a>\u00a0<\/a><\/p>\n<\/a>\u00a0<\/a><\/p>\n\n
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