Have you ever wanted to make your own pasta at home? No? Then humbug to you! For those of you who are more adventurous, this dish for the film Scrooged is easier than you think. It will go great with 90% of your holiday leftovers. (We don't recommend mixing it with the pumpkin pie or Santa's cookies.)

You will need:

• 3 cups unbleached, all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground sage
• 4 large eggs
• cold water, as needed
• 1 stick cold butter, cut into small pieces
• 2 ounces bourbon
• 1 cup chopped pecans
• 2 tablespoons chopped parsley
• Plenty of leftovers, such as turkey, duck, delicious stuffing, sweet potatoes, cranberry relish, etc.
• 1 easy to follow personal past.

Directions:

1. Place flour, salt, and sage in food processor. Turn on machine and add the eggs in a slow, steady stream. Continue processing until dough just begins to form a rough ball. Add a touch of water only if the dough hasn't begun to come together and still looks dry. Stop processor and feel the dough, it should hold together well but not be sticky.

2. Transfer to a lightly floured surface and knead by hand another 5-10 minutes, until supple and smooth. Cover with a kitchen towel or plastic wrap and let the dough rest at least 15 minutes before proceeding.

3. Divide pasta dough into four equal parts and roll as thinly as possible either with a rolling pin (good luck) or preferably a hand-cranked pasta machine. Dust the pasta sheets with a little flour if they become too sticky to handle. A standard hand-cranked pasta machine produces a sheet about 4" wide and 12" long.

4. Arrange your leftovers (I mean tasty pasta fillings) within reach and lay the pasta strips across a lightly floured work surface. Place little mounds of different fillings about 2" apart and an inch from the bottom edge of the pasta.

5. Brush the bottom edge with water and fold the top over, lining up the edges. Press down lightly to seal the seam. Cut out individual raviolis by trimming along the sealed seam and in-between the mounds of filling with a fluted pastry wheel or a crimp sealer. Toss raviolis with flour and keep refrigerated until use.

6. Place 1-teaspoon butter and the chopped pecans in a medium sized saucepan over medium heat. Once the pecans just begin to brown and become fragrant, add the bourbon and ignite to burn off the alcohol. (Make certain to close the bottle and place away from the flame before doing so.) Remove from heat and add the cold butter a little at a time, whisking and swirling the pan constantly. Keep warm over a low heat but don't boil or the sauce will break.

7. Bring 2 large pots of lightly salted water to a boil; divide the ravioli between the pots and boil about 4 minutes (until they float to the top and the doubled pasta edges are cooked al dente). Remove from the water with a slotted spoon and transfer to warm plates. Spoon pecan-bourbon sauce over the top and garnish with chopped parsley and a dollop of cranberry relish.

8. After you've finished your third supernaturally large helping of Ghost of Christmas Past-a, announce with overly-cheery Yuletide sentiment that you finally think you fully understand and are indeed ready to embrace the true spirit of holiday giving. Feel free to illustrate this point by first giving some lucky guest your favorite sponge, then giving them your lucky dishtowel and, finally, giving them directions to the sink. BAH HUMBUG!

Serves 4