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About the Dish

1 small Onion
2 ounces Roasted Red Peppers
1/4 teaspoon PeachDish Salt
10 each Alfresco Pasta Shrimp and Langoustine Ravioli
3 ounces Spinach
1/4 teaspoon Ground Nutmeg
1/4 cup Half-and-Half
1 ounce Parmesan Cheese
Per Serving
Calories 460
Total Fat 16 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 3 g
Cholesterol 140 mg
Sodium 790 mg
Total Carbohydrates 50 g
Dietary Fiber 2 g
Sugar 4 g
Protein 32 g
Chef Seth Freedman

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.

METHOD

1
MISE EN PLACE • Peel, halve and thinly slice onion. • Thinly slice red pepper. • Roughly chop spinach.
2
• Fill a medium saucepan 2/3 full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place pan on high heat. This is your pasta cooking water. • While waiting for pasta water to boil, place a large sauté pan over high heat, and add 1 teaspoon olive oil. When oil begins to shimmer, add onion. Cook, stirring occasionally, until onion begins to become translucent, 3-4 minutes. • Add red pepper and 1/4 teaspoon PeachDish Salt. Cook until pepper is tender, about 3 minutes. Remove from heat.
3
• When water comes to a full boil, add ravioli. Stir frequently, but gently, to prevent pasta from sticking to itself or to pan too much. Cook until pasta is tender but not mushy, 11-12 minutes. • Reserve 1/4 cup pasta cooking water. • Drain ravioli in a colander, but do not rinse.
4
• To sauté pan, add reserved pasta cooking water. Place pan back on high heat, and stir to incorporate all ingredients. • Stir in spinach and nutmeg.
5
• When spinach has wilted, add drained ravioli and half-and-half. • When sauce comes to a simmer, taste and adjust seasoning as desired with PeachDish Salt.
6
Divide pasta between 2 plates, and top with Parmesan. Enjoy!