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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 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.

METHOD

1
Fill a saucepan 2/3 full with about 6 cups water, and place over high heat. This is your pasta cooking water.
2
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.
3
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.
4
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.
5
Add red stems, and cook 2 minutes more.
6
Add greens, and cook until wilted, about 2 minutes more. Stir in 1/4 teaspoon PeachDish Salt.
7
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!