Mushroom Red Pepper Ravioli with Steak

Sirloin Steak with Mushroom and Red Pepper Ravioli

I love a good steak every once in a while and thought a ravioli side would go well with it.  I started out by putting a bit of pepper, salt and garlic powder in a tbsp of olive oil and rubbing it on the steak.

Meanwhile in another pan I chopped up 1/2 onion, a clove of garlic and a pinch of oregano and set them to cooking in a TBSP of olive oil on medium heat. When the onions turned transparent, I started heating a small pan to cook the steak in. I wanted the pan hot before adding the steak so I could get a nice sear. I gave it a short squirt of olive oil spray to lightly coat the pan to avoid sticking. I put the steak on and cooked about 5 minutes per side, using a spoon to put the butter back on the steak over and over. I removed from the pan and set on the plate to rest.

Back to the pasta, I sliced two mushrooms and one-fourth of a roasted red pepper and tossed them in. I put a pan of water on to boil for the ravioli. When the mushrooms and red peppers were about done, I added 1 TBSP of mustard and stirred it in and tossed the ravioli in the pot. The ravioli was done in about 5 minutes. Strained, I stirred it into the mushroom, red pepper sauce and served with the steak, grating a bit of parmesan on top.

 

 

Stuffed & Wrapped Chicken Breast & Layered Ravioli Casserole

Bacon-Wrapped Chicken Breast Stuffed with Roasted Red Pepper & Chevre & Ravioli/Veggie Layered Casserole

Some of the best recipes happen by accident. I roasted a pile of sweet red peppers this morning. When I went shopping, the bulk red peppers in a bag were cheaper than the two individual peppers I planned to buy. So, I bought the big bag of peppers since you can roast peppers and store them in the fridge for several weeks (just cover them with olive oil) and the remaining red pepper oil can be used for cooking so there’s no waste. There’s a marvelous step by step guide to roasting red peppers at allrecipes.com that explains it so well that duplicating it here would be silly.

While the peppers were roasting, I prepared a layered casserole to bake once I pulled out the peppers and could turn down the oven. I sauteed some onions and garlic in olive oil and put them in the bottom of my baking dish. I cut up one green zucchini and two tomatoes into small pieces. I mixed 1/4 cup of salsa in with the raw zucchini and then just as though I were making lasagna, I layered the zucchini, followed by frozen ravioli followed by tomatoes and then repeated the layers again. I popped it in the oven at 350 and let it bake for 35 minutes while I began to make the chicken.

I thawed a frozen chicken breast in the microwave. Then I took 1/4 of a red pepper and diced it up. I added 3 ounces of chevre with some salt, pepper and garlic salt. I mixed everything together with the red pepper. I then cut the chicken breast horizontally in the thickest portion – not cutting it fully in half. I stuffed the chevre/red pepper mixture in the chicken. It occurred to me that having thawed in the microwave, the chicken could get a bit dry, so I wrapped two slices of bacon around it. I heated a skillet to medium and put the chicken on to cook. I put a lid on for a few minutes just to make sure it cooked through the center before removing the lid so the bacon would crisp up. I turned it after the bacon was nicely crisped and then cooked the other side until the bacon was done.

I put the chicken on my plate to rest and sprinkled a bit of parmesan on the casserole, turning the oven to broil. In three minutes the parmesan nicely browned and I removed the casserole and dished up one serving. The casserole made four servings, so guess what I will have for supper.

I gambled that the liquids from the tomatoes and salsa would be plenty to cook the ravioli and they were. By cooking it this way, the ravioli absorbed those flavors and was so much richer and more savory tasting. I think the chicken would have been delicious without the bacon, but do know that bacon-wrapping can really ensure moist tenderness and this chicken was moist, tender and amazing to taste. Chevre and roasted red pepper are a perfect flavor combination. As you can see from the photo, the chicken was very moist while cooked perfectly throughout.

Lemon Brown Butter on Mushroom Ravioli with Lamb Sausage Burger and Salad

There were Fresh Mushroom Ravioli discounted at Nature’s so I picked up a package and decided that something so delicious needed a sauce that showcased the flavor of the ravioli instead of struggling with it for dominance. For almost anything that you know has that rich, fresh flavor of good food and good ingredients, brown butter is a perfect foil and it’s about as easy as anything to make.

For this meal, I started water boiling for the ravioli and put the lamb sausage burger on the skillet. The burger is prepared by the butcher at Nature’s and they’re very tasty and I always pick up one or two when they are on sale. When the water began to boil, I added the ravioli and flipped the burger.

Fresh pasta cooks quickly so I immediately went to work on the salad. I tore some red butter lettuce leaves, tossed on a tablespoon or so of feta and a bit of Greek Vinaigrette salad dressing. I added some tasty olives on the side and the pasta was done. I drained it in a colander and using the pan I made it in (because it is light in color, not dark) I tossed 2 TBSP of butter in for the Brown Butter.

All brown butter consists of is butter than you cook until it browns – about 1.5 minutes for a small amount like this. You swirl the butter constantly so it doesn’t separate too much. When it’s brown it will have a lovely hazelnut flavor. However, I wanted to lighten it up a bit so I squeezed half a lemon in the butter. Then I put the ravioli back in the pan and swirled it around. The burger was done, so everything wrapped up together perfectly.