• 0
  • 0


  • A minimum order of $45 is needed for delivery.

About the Dish

1 small Yellow 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

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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!