Tutorwood Cooks – Beef Ravioli

Beef Ravioli with bacon, mushroom, green bean and goat cheese sauce.

Hi All

Welcome to my first recipe post in the new Tutorwood cooks pages.IMG_2057

Today we’re turning the proverbial sows ear into a silk purse by making a tasty homemade sauce to serve with a store-bought packet pasta. Now I’ve got absolutely nothing against supermarket pastas and with current troubles in the world at the moment they are an cheap way to get a good feed.

Pairing it with a home made sauce elevates it a special meal which well and truly fits into the comfort food category

With the ravioli costing between $4 and $6.50 (AUD) depending on where you shop and the rest of the ingredients costing around $15.00 your getting enough to feed a family of 4 for about $5.00 per serve

The link to the pdf of the recipe is  here (Beef Ravioli with bacon mushroom and goat cheese)

Have a look and please let me know what you think.

As always your questions and comments are appreciated

Cheers

Bryan

Tutorwood Cooks

Whats it all about?????

Tutorwood cooks will be my guide to the kitchen.

A number of years ago I had the change of life event where I had a run in with the big “C” and a host of other medical problems. To cut a long story short I survived, (obviously) but with only 25% of my stomach left. I total I’ve lost about 120Kg and once I got my head together, which was a major challenge after this type of surgery,

I decided that since I could only eat a fraction of what I used too what I eat has to be tasty and enjoyable. My lovely wife works evening shifts so I’m the chief cook and bottle washer in our house. My wife and daughter love the new menu’s I’ve been creating so 3 years down the track after my surgery It’s time to share what I do with the hope that it’ll  get blokes out of the workshop and into the kitchen and maybe help those of you out there who are struggling  after bariatric surgery move forwards.

One of the things I’ll be covering in detail is the Paprika app ( click on this link for more details ) which has changed the way I collate recipes and plan what I’m doing in the kitchen.

Anyway, please watch this page and feel free to email me your comments and questions

Cheers

Bryan

 

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