Hey there, Reader,
I'm in the middle of testing a chicken piccata pasta, so pasta has been on my mind all week.
The calendar says fall. The produce bins are some summer, some speckled with squashes. This week's Three for the Table has a little bit of both:
Garlic butter cavatelli with broccoli is perfect for weeknights. Garlic, butter, broccoli, and your favorite sauce-loving pasta shape (have a free day? give homemade cavatelli a try).
The next two are a little more project based but make a great family dinner. Plus, you can use store-bought pasta, ravioli dough or wonton wrappers and get everyone involved. My butternut squash ravioli filling screams Fall and starts with a super easy oven-roasted squash where the oven does most of the work.
If you love big flavor, my wild mushroom ravioli filling is one of the easiest ravioli fillings I make (next to the ricotta cheese one). Homemade ravioli is less intimidating once you've made one filling.
And I give you all the step-by-steps to make it really simple.