About the Dish

6 ounces Ramps
10 each Alfresco Pasta Ravioli
2 pats Butter
1 ounce Parmesan Cheese
1/4 teaspoon PeachDish Salt
Per Serving
Calories 480
Total Fat 23 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 900 mg
Total Carbohydrates 48 g
Dietary Fiber 1 g
Sugar 3 g
Protein 22 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.

Smoked Beer

Smoke has a long beer tradition, from intentional to accidental. How does one add a smoke flavor to beer? One way would be to use a chemical agent like liquid smoke; however, that isn't the traditional method. The normal method for adding smoke is to use overly toasted malt (also known as burnt malt). The longer the malt is toasted, the more smoke characteristics found in the resulting beer. For this dish of smoked bacon and the garlic onion flavor of ramps, we suggest Monday Night Brewing’s Drafty Kilt.

Monday Night Drafty Kilt

Grenache Blend - Rhone Valley, France

A bold peppery red would be perfect with this ravioli dish. Rhone blends give off a smoky-gamy notes as well that really strike a chord with the bacon.

Domaine Raymond Usseglio, Côtes-du-Rhône "Les Claux,” France


Fill a saucepan 2/3 full with about 6 cups water, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Wash ramps. • Separate bulbs, red stems and greens,. Cut greens into bite-size pieces.
• When water boils, add ravioli, stirring gently to keep them separate. Cook, stirring occasionally, until pasta is tender, 7-9 minutes. • Reserve 1/4 cup pasta cooking water. • Drain ravioli.
While pasta cooks: • Place a skillet over medium heat. Add 1 pat butter. • When butter is melted, add ramp bulbs. Cook, stirring gently, until bulbs begin to turn translucent, 2-3 minutes.
Add red stems, and cook 2 minutes more.
• Add greens. Cook until wilted, about 2 minutes more. • Stir in 1/4 teaspoon PeachDish Salt.
• Add ravioli to the ramp pan, along with a bit of the reserved pasta water. • Add remaining 1 pat butter. Gently stir until melted. Taste and adjust seasoning as desired. • Divide ravioli and ramps between 2 plates. • Top with Parmesan, and enjoy!