Dante's Ravioli and Mint Juleps

Dante's, recently relocated from White Plains Road to Yonkers Ave, contains some delicious homemade ravioli, on top of their famously incredibly pastries. This Italian specialty store has been run by the same little Italian man forever. If you ask for the owner, he comes out in casual clothes, covered in flour, and greets you with a smile and a lovely Italian accent even though he's been living in America for over fifty years. He's owned this joint long enough that my grandfather claims he's been buying products from him for fifty years (take into account whatever a 90 year old's exaggeration is... or not). The pastries are out of this world perfection. Not too sweet, delectable cream, and beautifully packaged. You just can't go wrong. Love the cannoli. Yum.

We bought a 30 piece of the truffle oil ravioli for the Kentucky Derby and boiled them 'til they started to float. Due to lack of time, I just poured some of that Jersey tomato sauce on top, which I can buy at the grocery store, and I find to be pretty good substitute for "Mamie's sauce" (my grandmother's and the best. Sorry, that recipe will never be shared!) considering it's jarred. Then I crafted the perfect mint julep. As for Dante, I will definitely try Dante's lobster ravioli next, and in fall I'm looking forward to trying his pumpkin ravioli in autumn.

As for the mint julep:

Create some simple syrup: 1 cup superfine sugar with one cup water. Boil. Chop up fresh mint (amount depends on your taste, I love a lot of mint, so I went with three sprigs). Let sit for 24 hours at least, covered, in the refrigerator.

The next day, place some ripped mint at the bottom of a glass. Add a LOT of ice in a glass (crushed is the best way to go, but cubes work just fine). Pour 3 oz of your favorite bourbon (I know it's the KENTUCKY derby, but I went with Jack), and add 2-3 tablespoons of the simple syrup mixture (to taste). Stir it up and let it sit for a minute or two. Perfection!