DATE NIGHT

For the Canape Course

For the Crostini

Cut the bread into 1/8 inch slices at a 45 ° angle.

Transfer the slices to a large rimmed baking sheet with a rack.

Brush the slices with a light coating of olive oil.

Bake at 400°F for 5 minutes or until golden brown.

Remove the crostini from the oven and let cool to room temperature.

Serve with your choice of topping.

For the White Bean Dip

In a large skillet, heat half the olive oil over medium heat.

Add the shallot and cook for 2 minutes, or until translucent.

Add the garlic and fresh herbs, cook for 1 minute, or until fragrant.

Add the beans and toss the mixture. Cook for 30 seconds and then turn off the heat.

Add the lemon juice and lemon zest.

Transfer the mixture to a food processor, add the cayenne, salt and pepper to taste, remaining oil and lemon juice. Process until pureed and smooth.

Refrigerate until ready to use.

Serve with chives, drizzle of olive oil, and crostini.

For the Caponata

Adapted from NYT Cooking

Prepare a large rimmed baking sheet with a single layer of paper towels.

Cut the eggplant into 1 inch slices. Toss the slices with salt.

Transfer the slices to the prepared baking sheet. Allow to sit for 15-20 minutes.

Line a separate large baking sheet with parchment paper. Pat the eggplant slices dry and toss them with olive oil.

Transfer the slices to the second baking sheet and roast at 400°F for 15 minutes, then flip the slices and cook for an additional 10-15 minutes.

Allow the eggplant to cool and then chop them into ½ inch cubes.

In a large skillet, add olive oil and heat over medium heat.

Add the onion and celery, and cook until the onions are tender, about 4-5 minutes.

Add the garlic and cook for 30 seconds, or until fragrant.

Add olive oil, red pepper, tomatoes, capers, olives, sugar, vinegar and water. Cook for another 30 minutes or until all the vegetables are very tender and the mixture has thickened.

Season with salt and pepper to taste.

Allow to cool to room temperature and then, refrigerate until ready to use.

Serve with basil leaves and crostini.

For the Ricotta Crostini

Spread a large spoonful of ricotta on each crostini.

Add a few almonds to each crostini and finish with a drizzle of honey.

Serve immediately.

For The Pasta Course

For the Pasta Dough

Combine flour, salt, and eggs in a food processor.

Process for 60 seconds until a dough ball forms.

Remove the dough from the processor and form it into a ball.

Wrap the dough tightly and rest for a minimum of 1 hour at room temperature or up to overnight in the fridge.

Using a pasta roller, work in batches to roll out the dough. Start on the widest setting and decrease the size by two settings with every roll. Roll until the dough reaches the second thinnest setting (or to your preference).

Cut, fill, and shape the dough as desired.

For the Squash Ravioli Filling

Combine the butternut squash, shallot, garlic cloves, thyme, sage, salt, pepper, olive oil, and maple syrup in a large bowl, toss to combine.

Transfer everything to a small rimmed baking sheet and cover with aluminum foil.

Cut holes into the top of the foil. These will act as steam vents.

Roast at 400°F for 30-40 minutes.

Remove the baking sheet from the oven and carefully remove the tin foil. Allow the squash to cool completely.

Puree the roasted vegetables and herbs in a food processor. Fold in the mascarpone cheese and white wine vinegar.

Cover and refrigerator until ready to use.

Allow the filling to come to room temperature before using.

For the Browned Butter Sauce

Add the butter and oil to a large skillet.

Heat over medium heat and cook until the milk solids have browned about 8-10 minutes.

Reserve at room temperature until ready to use (up to 2 days).

Reheat the browned butter in a medium skillet until frothy.

Add the sage leaves and garlic. Cook until the sage leaves are crispy, about 3-5 minutes.

Season sauce to taste with salt and pepper.

Add the cooked pasta and toss to combine. Add pasta water to help the sauce coat the pasta.

Top with parmesan cheese, serve immediately.

For the Pork Sausage Filling

In a large skillet, heat olive oil over medium-high heat until shimmering.

Add the ground sausage meat and cook until browned on one side. Break up the large chunks with a potato masher or wooden spatula. Continue cooking until the sausage is fully cooked.

Transfer the cooked sausage to a bowl and let cool.

Meanwhile, combine the cheese and egg in a bowl. Add the cooled sausage and fold to combine.

Refrigerate until ready to use.

For the Broccoli Rabe Pesto

Fill a large pot of water half full with water. Bring to a boil.

Meanwhile, prepare a large ice bath.

Add the broccoli rabe to the pot and cook for 2 minutes.

Using tongs or a slotted spoon, remove the broccoli rabe from the pot and place in the prepared ice bath.

After 10 minutes, remove the broccoli rabe from the ice bath and pat dry.

Add the broccoli rabe, walnuts, garlic, olive oil, and salt to a food processor. Process until well combined but not entirely smooth.

Fold in the parmesan cheese and reserve in the fridge until ready to use.

In a large skillet, heat the pesto until liquid and heated through.

Add the cooked pasta and ¼ cup pasta water, toss to combine and emulsify the sauce. Add more pasta water to adjust the thickness of the sauce.

Finish with the sun-dried tomatoes and parmesan cheese.

For the Four Cheese Filling

Combine all ingredients in a bowl and stir to combine.

Cover and refrigerator until ready to use.

Allow the filling to come to room temperature before using.

For the Vodka Sauce

In a large skillet, add olive oil and heat over medium heat until shimmering.

Add the onion and cook for 2-3 minutes, or until the onions are translucent.

Add the garlic and red pepper flakes, and cook for another 30 seconds, or until fragrant.

Add the tomato paste and stir to combine with the onion and garlic. Cook for 2 minutes.

Turn off the heat and add the vodka to deglaze. Once incorporated, add the oregano and return the heat to medium and cook until the sauce is reduced by half.

Turn the heat to low and slowly add the heavy cream, stir to combine.

Season to taste with salt and pepper.

Reserve in the refrigerator until ready to use.

In a large skillet, heat olive oil until shimmering.

Add the pancetta and cook until crispy, about 5 minutes. Transfer the pancetta to a small bowl and reserve.

Add the chilled vodka sauce to the skillet and cook until heated through.

Add the cooked pasta and ¼ cup pasta water, toss to combine and emulsify the sauce. Add more pasta water to adjust the thickness of the sauce.

Finish with the reserved pancetta and parmesan cheese.

For the Dessert Course

For the Flourless Chocolate Cake

Line the bottom and sides of 4 (6 oz) ramekins with parchment, then spray generously with non-stick cooking or baking spray.

In a small pot, add the water and sugar. Over medium-high heat, stir the mixture consistently until all of the sugar is dissolved. Then without stirring, bring the syrup to a boil.

Meanwhile in a medium bowl, combine the chocolate, cocoa powder, salt, butter, and espresso powder (if using).

Once boiling, pour the hot syrup over the chocolate mixture. Let sit for 30 seconds and then, stir to combine. If there are still a few unmelted pieces, let the mixture sit for another minute and then, stir to combine.

In the bowl of a stand mixer, combine the eggs, vanilla, and the remaining sugar. Start whisking on low speed, once frothy, turn the speed up to high and whip until ribbon stage. The mixture should have thickened and tripled in volume.

Add the chocolate mixture. Fold with a plastic spatula until completely homogenous.

Pour the batter into the prepared ramekins. Place them inside a 10-inch cake pan* and transfer to a 300°F oven. Before closing the oven door, fill the 10-inch pan with enough water so that the water level is even with the level of batter in the ramekins.

Bake for 60-70 minutes or until the sides of the cake are set but the center is just the slightest bit wobbly. Be careful when removing the cake, as the water bath will be quite hot.

Remove the cake from the water bath and allow to cool on a rack until room temperature (this will take several hours).

Once cooled, remove the parchment sides and invert the ramekins over a plate, then remove the bottom circle of parchment. Serve with your choice of sauce, powdered sugar, and/or whipped cream.

*a 13x9 inch baking pan will also work.

For the Raspberry Coulis

In a small saucepan, combine the raspberries, sugar, and water.

Over medium heat, stir the sauce. Gently mash the raspberries as they cook to release more juice.

Once the mixture is at a simmer, reduce the heat to medium-low and cook for an additional 5-6 minutes or until slightly thickened.

Pass the sauce through a fine mesh sieve, add the Grand Marnier, and then allow it to cool to room temperature before refrigerating.

Serve within 1 week of making the sauce.

For the Bourbon Caramel

Combine the sugar, water, and corn syrup to a small high-sided pot.

Heat the sugar solution until the sugar is dissolved. Cover and bring to a boil.

Once at a boil, remove the lid and continue cooking until the mixture turns a medium amber color.

Remove from heat, add the heavy cream, and stir to combine.

Let the caramel sit for 2 minutes and then add the salt and bourbon.

Allow to cool to room temperature before refrigerating.

Serve within 2 weeks of making the sauce.

For the Crème Anglaise

Combine the milk, heavy cream, and salt in a small pot.

Bring the milk mixture to a simmer.

Meanwhile, whisk together the egg yolk, sugar, and vanilla seeds. Do not do this too far ahead of time because the sugar will dehydrate the egg yolks.

Slowly, add in the heated milk mixture to the yolks while stirring constantly. Once two thirds of the milk mixture is incorporated, return the yolk/milk mixture to the sauce pot.

Cook on very low heat, while stirring constantly, until the mixture reaches 180°F (nappe).

Turn off the heat and add the butter. Stir to incorporate and then allow the sauce to cool to room temperature.

Wrap with plastic wrap directly on the surface of the sauce and refrigerate. Serve within 2 days of making the sauce.