About the Dish

1 small Onion
2 ounces Roasted Red Peppers
1/4 teaspoon PeachDish Salt
10 each Alfresco Pasta Ravioli
3 ounces Spinach
1/4 teaspoon Ground Nutmeg
1/4 cup Half-and-Half
1 ounce Parmesan Cheese
Per Serving
Calories 475
Total Fat 15 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 3 g
Cholesterol 124 mg
Sodium 939 mg
Total Carbohydrates 53 g
Dietary Fiber 3 g
Sugar 3 g
Protein 33 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.


Prepare your mise en place: Peel, halve and thinly slice onion. Drain and thinly slice roasted red pepper. Roughly chop spinach.
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, 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.
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. Cook until ravioli is tender but not mushy, 11-12 minutes. Carefully remove 1/4 cup pasta cooking water, and reserve. Drain ravioli 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!