Fish in Whoville?

After dancing my way through the seventies on my last TWO shows, I’m working in Whoville and that’s how it goes. It’s quite a good show and everyone’s nice, though I’ve started to go mad only seeing it twice.

Ravioli making had been put on hold again while I unexpectedly went back to work. However, a date and time (and help) are all set for tomorrow evening. I need to find amaretti somewhere this afternoon, the sweet cookies are ballast for the filling. If you want to follow along at home, per 60 ravioli (6-8 servings) you’ll need 2 lbs of squash, 2 egg yolks, 8 amaretti, 1/2 cup grated parmiggiano-reggiano or pecorino romano cheese and a sprinkling of freshly chopped flat-leaf parsley. If you don’t have fresh parsley, skip it; don’t go wasting all that work on something that will end up tasting like grass clippings.

For the squash I recommend either cheese pumpkin or hubbard squash (first tier); butternut squash (second tier); or sugar pie pumpkins (third tier). For butternut squash, go easy on the amaretti; they are sweet to begin with. No matter what squash you use, you’ll want to cook the squash *at least* 24 hours ahead so after it has cooled you can drain the puree. This is of **paramount importance** when using hubbard squash; it is the wettest of all listed.

Okay, I have to finish painting and get some amaretti so I can get home and cook my squash.