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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

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.


Fill a saucepan 2/3 full with about 6 cups water, and place over high heat. This is your pasta cooking water.
While waiting for water to boil, prepare your mise en place: Wash ramps. Cut apart bulbs, red stems and greens, keeping separate. Cut greens into bite-size pieces.
When water comes to a boil, add ravioli, stirring gently to keep them separate. Cook, stirring gently on occasion, until pasta is tender, 7-9 minutes. Reserve 1/4 cup pasta cooking water. Drain ravioli.
While pasta is cooking, place a skillet over medium heat, and add 1 pat butter. When butter is melted, add ramp bulbs and cook, stirring gently, until bulbs begin to turn translucent, 2-3 minutes.
Add red stems, and cook 2 minutes more.
Add greens, and 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, and gently stir until melted. Taste and adjust seasoning as desired. Divide between 2 plates, and top with Parmesan. Enjoy!