I purchased a pasta making machine and have been making spaghetti and angel hair pasta and want to branch out a bit. A very eclectic store near me sells ginger snap beer. Ginger snap beer is a beer that is made with blackstrap molasses and also has cinnamon, clove, nutmeg, ginger, brown sugar and rooibus tea and vanilla. The flavor is kind of like a sweert spice cake. I was thinking of making a dessert ravioli made with a slightly sweetened ricotta and wanted to make a sauce for it. I'm not sure whether if it should be on the savory side or on the slightly sweet side. On the other hand, if I made a traditional ravioli ,I would like to incorporate the giinger snap beer for the sauce. Do you have any suggesstion? Thanks for your help.