A few weeks ago, in our old village church, my twin sister got married.
It was wonderful, and I was floating atop a fluffy wedding cloud for days afterwards. Not just because it was such a gloriously happy day, but because it objectively was the best kind of wedding.
You know, the sort that sees you chauffeured to the reception in 1940s jeeps, laughing and giddy because it’s raining and windy and you’re driving along an A road in a car without doors.
But you don’t care! Because your sister’s getting married and there are pies to eat, and oh look, a swing band’s just started, and hurrah! Your love is there to spin you round the dance floor the whole night.
So yes, it was the best sort of wedding.
But that was three weeks ago, and I definitely should’ve told you all about it before now (sorry), largely because quite a lot has happened since.
For one, I started my MA at SOAS last week, resulting in me heading back to London for the first time in two months. And oh how I loved it. Although I was quite glad to get home to rural Northamptonshire, which I think makes me officially old and boring.
It’s also suddenly autumn – I say suddenly, but the seasons aren’t in the habit of creeping up on you here, unlike in London. For the past few weeks I’ve watched the light change while drinking my morning coffee – the sun filters through the trees differently now and the shadows don’t quite reach the living room table. It’s the small things.
I’ve even taken to lighting a candle (inspired by the very fashionable hygge) and reading a little before doing anything else – all of which seems very autumnal and cosy and lovely.
Finally – and most importantly considering the nature of this blog – we’ve been cooking a lot. Although not all that successfully on my part. A recent paneer curry was a sad, strangely tangy, failure (I’m blaming the recipe though).
This pumpkin ravioli , however, does not not belong in that category. It was sweet and delicious – so good in fact that I gave up trying to photograph it after two saturated shots (sorry about that). But trust me, it’s a mighty fine reason to dust off that pasta machine.
(Oh, and if you’re wondering about all those egg yolks – every single one of the dozen eggs we bought was a double yolker. According to Twitter, that’s rare enough for us to have been featured in the Daily Mail – how exciting!)Ravioli di zucca e amaretti
Serves 8 (or 4 greedy people)
For the pasta dough:
300g tipo 00 flour
3 large eggs
for the filling:
1 butternut squash (or small pumpkin, c.800g)
100 grams grated parmesan cheese
150g amaretti biscuits, crushed
a pinch of grated nutmeg
Sage and butter sauce
80g melted butter
8 sage leaves
a good helping of parmesan
Peel your squash or pumpkin, slice, drizzle with olive and roast at 180 degrees for 30 minutes.
Meanwhile, make your pasta. Make a well in your flour and drop in the eggs. Slowly combine the eggs and flour and knead for 3-5 minutes. Put the dough ball in a plastic bag and leave to rest at room temperature for 30 minutes.
Once the squash has cooled slightly, combine with the crushed amaretti, nutmeg and parmesan. Mash and mix until smooth. Mix in the egg and season to taste.
Once the pasta has rested, put it through your pasta machine (or do it as the hardened Italian grandmas do and roll it out by hand – but make sure you flour your work surface really well). You want it to be so thin you can see through it.
Now dollop your mixture onto the pasta, fold the pasta over, and cut (you can find a guide to doing this here).
Cook the ravioli in salted boiling water for 3-4 minutes.
Meanwhile make the sauce – just melt the butter in a pan with the sage leaves.
Finally, add the cooked ravioli to the butter and coat with a liberal helping of parmesan.