Saturday, November 2, 2013

Steak Pizzaiola and Butternut Squash Ravioli

Where did the week go? We had a little health issue with Archie. Poor guy. I brought him to the vet on Thursday, Halloween. I don't think I told them he wanted to be a poodle for Halloween.
Dinner tonight was pretty good. The Steak Pizzaiola was prepared using my mom's recipe. Two Rib Eye Steaks, topped with diced tomatoes, salt, pepper, oregano, parsley, basil and olive oil. Baked for 25 minutes at 400˚. And yes you need Italian bread because the sauce is quite good.

Now about the Ravioli... The recipe for the stuffing was from Food52. The pasta recipe was from Tide and Thyme. I tried making the cappellacci following the directions on Food52. Perhaps if I had started earlier in the day to make them but they were too time consuming.
I remembered I had a Ravioli Maker! Much faster production using the ravioli maker.

And the recipe for the stuffing makes quite a bit. What to do with the extra? I rolled out some pasta and made a small casserole! Looks like lunch. 

And I still had extra pasta dough so I made noodles which I can pop those in the freezer for another day.
 Hope everyone had a lovely fall Saturday and don't forget to turn your clock back!

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