|2 servings||calories per servings 520||protein serving 32 g||carbs per serving 49 g||total fat per serving 23 g|
This dish is perfect for those nights in where you fancy something that’s, well, just a bit fancy! The folks at Alfresco Pasta in Nashville make some of the best pastas in the Southeast, which is why we’ve chosen their shrimp and langoustine ravioli to be the star of this quick fix meal. Onion, sweet roasted pepper, spinach—and a hint of nutmeg—enhance without overpowering the delicate seafood filling.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||2 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel, halve and thinly slice onion.
• Thinly slice red pepper.
• Roughly chop spinach.
• Place a large sauté pan over high heat. Add 1 teaspoon olive oil. When oil is hot, add onion. Cook, stirring occasionally, until onion begins to become translucent, 3-4 minutes.
• Add red pepper and 1/4 teaspoon PeachDish Salt. Cook, stirring, until vegetables are tender, about 3 minutes.
• Remove pan from heat.
• When water boils, 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.
• Reserve 1/4 cup cooking liquid.
• Drain ravioli.
• Add reserved cooking liquid to sauté pan. Return pan to high heat.
• Stir in spinach and nutmeg.
• When spinach wilts, add ravioli and 1/4 cup cream (save remaining cream for another use).
• When sauce simmers, taste and adjust seasoning as desired with PeachDish Salt.
• Divide pasta between 2 plates.
• Top with Parmesan, and enjoy!
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.Learn More...