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Preparing squashed-stuffed ravioli starts with the squash itself. Splitting the squash and roasting it creates the perfect texture and flavor. If you're preparing a dish with pumpkin, remember to save the seeds so you can roast them later as a snack or for salad toppings.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."
