I refuse to start this post with ‘its been a while’ so just take that as read. Crikey, how the f*ck is it mid-May? Life is, as always, crazy busy. We have a new issue ready to hit the newsstands in a week, but are already knee-deep in the next one. Meanwhile Hoob has scored an amazing job in London, and last night moved into a gorgeous, airy flat that he can now feather as his new nest. He has worked so hard to get here and I couldn’t be prouder. At the same time Pog’s work at AFOM is just so gorgeous, and he is starting to be recognised for it, which he bloody well should be. I missed them both so very much on Mother’s Day, I had a good snuffly cry and felt a bit poo – but then, I wouldn’t want it any other way, to have them both off living their lives with grand adventures. So this weekend – PD stayed last night and we had a rollicking good laugh and delicious food with a roaring fire as is the norm. Today I puddled around enjoying the rain and felt like getting busy in the kitchen. Et voilà – I scrounged around odds and sods in the fridge and made this. Really almost any ravioli would do – mine was mushroom-filled, which was delicious. Anyhoo, must go and catch up on Masterchef as I am interviewing one of the contestants tomorrow!
1 tbsp olive oil
2 rashers bacon, sliced
1 onion, chopped
sea salt and ground black pepper
1/2 cup cream
handful of spinach leaves
1/4 cup grated parmesan
2 tbsp toasted pine nuts
8-10 ravioli, cooked 2 minutes less than it says on the packet
This really couldn’t be any easier. Heat the oil in a frying pan and cook the bacon until crispy. Add the onion, season with salt and pepper and cook about 8 minutes until soft, then add the cream and simmer for 5 minutes. While this is happening, throw the ravioli in boiling water until almost done. Transfer to the sauce with a handful of spinach leaves and 2 tbsp pasta water and stir to combine then cook together for one minute. Serve with parmesan and pine nuts. Face plant.
