About the Dish

Per Serving
Calories 400
Total Fat 18 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 610 mg
Total Carbohydrates 54 g
Dietary Fiber 4 g
Sugar 5 g
Protein 13 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.


Butternut squash screams fall to us, meaning the Märzen is the perfect accompaniment for a butternut squash ravioli dinner. What is a Märzen? Well, it is the traditional Oktoberfest brewed in May and consumed in September. We suggest Foothills Oktoberfest brewed in North Carolina. Its heavy malt backbone will complement the ravioli.

Foothills Oktoberfest, Winston-Salem, North Carolina

Viognier - Sonoma County, California

The sweet nuttiness of butternut squash pairs beautifully with the intensely floral and tropical flavors of viognier. It works to help balance the kick from the spicy greens and the wine’s voluptuous body provides a good textural backdrop for brown butter.

Pride Viognier, Sonoma County, California


Place a sauce pot over high heat. Fill half full with about 6 cups water, and stir in 1 teaspoon kosher salt. This is your pasta cooking water.
MISE EN PLACE • Pick sage leaves. Cut or tear leaves into small pieces. • Pick and chop parsley leaves.
• When water boils, stir in ravioli. Return to a simmer (reduce heat if necessary). Cook until ravioli float to the top, about 5 minutes. • Drain ravioli.
While ravioli cook: • Place a skillet over medium heat. Add butter. Cook, swirling pan occasionally, until golden brown with a toasted aroma, about 2 minutes. • Add sage leaves.
• Remove skillet from heat. • Fold in ravioli and spicy greens. Season with 1/4 teaspoon rosemary salt. Stir gently to just wilt greens.
• Divide ravioli and greens between 2 bowls. • Garnish with parsley and asiago, and enjoy!