About the Dish

Per Serving
Calories 520
Total Fat 23 g
Saturated Fat 13 g
Trans Fat 0 g
Cholesterol 170 mg
Sodium 670 mg
Total Carbohydrates 49 g
Dietary Fiber 2 g
Sugar 3 g
Protein 32 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Brown Ale

A malty dish deserves a malty beer as a complement. For this pairing, we suggest SweetWater Georgia Brown. Viewed as the beer that put this brewery on the map, Georgia Brown won a gold medal at the 2001 Great American Beer Festival. Flavors of roasted coffee and chocolate are discernable, along with a full malt backbone.

Arneis, Roero, Italy

I can’t help but to stay within the Italian camp, given that it’s ravioli. Arneis has notes of intense stone fruits turning crisp and lemony on the finish, perfect for the Gulf shrimp. The hints of bitter almonds bounce off the pasta and the nutmeg in this dish.


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Peel, halve and thinly slice onion. • Thinly slice red pepper. • Roughly chop spinach.
• Place a large sauté pan over high heat. Add 1 teaspoon olive oil. When oil is hot, add onion. Cook, stirring occasionally, until onion begins to become translucent, 3-4 minutes. • Add red pepper and 1/4 teaspoon PeachDish Salt. Cook, stirring, until vegetables are tender, about 3 minutes. • Remove pan from heat.
• When water boils, add ravioli. Stir frequently, but gently, to prevent pasta from sticking to itself or to pan. Cook until ravioli is tender but not mushy, 11-12 minutes. • Reserve 1/4 cup cooking liquid. • Drain ravioli.
• Add reserved cooking liquid to sauté pan. Return pan to high heat. • Stir in spinach and nutmeg.
• When spinach wilts, add ravioli and 1/4 cup cream (save remaining cream for another use). • When sauce simmers, taste and adjust seasoning as desired with PeachDish Salt.
• Divide pasta between 2 plates. • Top with Parmesan, and enjoy!