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About the Dish

  • Yellow Onion

    Yellow Onion

  • Sweet Peppers

    Sweet Peppers

  • PeachDish Salt

    PeachDish Salt

  • Spinach

    Spinach

  • Ground Nutmeg

    Ground Nutmeg

  • Half-and-Half

    Half-and-Half

  • Parmesan Cheese

    Parmesan Cheese

  • Alfresco Pasta Ravioli

    Alfresco Pasta Ravioli

METHOD

1
Prepare your mise en place: Peel, halve and thinly slice onion. Remove and discard pepper stems and seeds; thinly slice flesh. Roughly chop spinach.
2
Fill a 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 pepper 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.
3
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.
4
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.
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 shaved Parmesan. Enjoy!