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About the Dish

  • Yellow Onion

    Yellow Onion

  • Sweet Peppers

    Sweet Peppers

  • PeachDish Salt

    PeachDish Salt

  • Spinach


  • Ground Nutmeg

    Ground Nutmeg

  • Half-and-Half


  • Parmesan Cheese

    Parmesan Cheese

  • Alfresco Pasta Shrimp and Langoustine Ravioli

    Alfresco Pasta Shrimp and Langoustine Ravioli


Prepare your mise en place: Peel, halve and thinly slice onion. Remove and discard pepper stems and seeds; thinly slice flesh. Roughly chop spinach.
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, carefully add onion. Cook, stirring occasionally, until onion begins to become translucent, 3-4 minutes. Add peppers and 1/4 teaspoon PeachDish Salt. Cook until pepper is tender, about 3 minutes more. Remove from heat, and set aside while you cook the ravioli.
When the pasta 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. Carefully remove 1/4 cup pasta cooking water, and reserve. Drain pasta in a colander, but do not rinse.
Add reserved pasta cooking water to sauté pan. Place pan back on high heat, and stir to incorporate all ingredients. Stir in spinach and nutmeg.
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.
Divide pasta between 2 plates, and top with shaved Parmesan. Enjoy!