Previously on Survivor, the jury convened to berate, question and congratulate the final three before casting their votes, none of which went to our co-runner-up and my future lover Kengel or my dear friend Hannah Shapiro.

While Hannah wasn’t rewarded with any votes by the jury, I was firmly buying everything she was selling during final tribal council. Yes, Adam was successful in convincing the jury that her moves were simply blunders … but they were only blunders in respect to her game.

She made it to final tribal and took risks – like leaving David in until the final four and trusting Kengel to turn on him – eliminated people that she thought would be final three fodder and convinced people to risk their game – Adam included – to save her.

So while she wasn’t able to secure any votes, she played an underrated game and I couldn’t be more proud to call her my dearest friend.

I’ve known Han for a few years now, after meeting in college while studying Professor Dawson’s Survivor course – the student became the master, it seems. After graduating I put her in touch with some comedy contacts I met through my besties Tina and Amy, and she has had the honour of working with Second City, Groundlings and Upright Citizens Brigade.

Anyway, while she was disappointed to not take out the title – or any votes – I was able to turn her around with a quick pep talk and a generous serving of my Hannah Shapiravioli.

 

 

It is time for your favourite part, where I liken her game to the dish!

But in all seriousness, Hannah was a soft, gentle soul, that was packed with a punch – deep down – and was able to take over the game without noticing.

Plus – who doesn’t love pumpkin, spinach and ricotta? Enjoy!

 

 

Hannah Shapiravioli
Serves: 4.

Ingredients
600g butternut pumpkin, diced
lug of olive oil
4 cloves garlic, minced
60g pancetta, cut into thin strips
800g tinned chopped tomatoes
½ cup basil, finely chopped
2 sprigs thyme
⅓ cup verjuice
1 tbsp sugar
salt and pepper, to taste
500g fresh ricotta
250g frozen chopped spinach, defrosted and drained
60 gow gee wrappers

Method
Preheat oven to 180°C.

Place the pumpkin on a baking sheet with a lug of oil, toss to coat and bake for about half an hour, or until golden, sweet and soft. Remove and leave to rest while you get to work on the sauce.

Heat a lug of oil in a large frying pan and sweat the garlic for a minute or two. Add the pancetta and fry for a further five minutes. Add in the tomatoes, herbs, verjuice, sugar and a generous whack of salt and pepper. Reduce heat to low and simmer for about 20 minutes, stirring occasionally. Remove from the heat while you get er’rything sorted.

Get a large pot of salted water on the boil and combine the ricotta and spinach in a large bowl with a good whack of salt and pepper.

Lay out half the gow gee wrappers and divide the cooled pumpkin amongst the pastry, and divide the cheesy spinach on top of the pumpkin.

Brush the dough with water and top with a second wrapper, sealing each parcel to ensure no air is trapped.

When they’re all done, place all the ravioli in the boiling water and cook until they have risen to the top. It should be no more than ten minutes. Drain and add the ravioli to the sauce and return to a low heat for five minutes.

Serve immediately and cover generously with parmesan. Devour, obviously.

 

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