|2 servings||calories per servings 475||protein serving 33 g||carbs per serving 53 g||total fat per serving 15 g|
Alfresco Pasta in Nashville makes some of the best pastas we’ve tried, which is why we’ve chosen it to be the star of this easy-to-make menu. Onion, sweet roasted pepper and spinach – and a hint of nutmeg – enhance without overpowering the delicate flavor of the gulf shrimp filling.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||3 g|
Prepare your mise en place: Peel, halve and thinly slice onion. Drain and thinly slice roasted red pepper. Roughly chop spinach.
Fill a saucepan 2/3 full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place pan on high heat. This is your pasta cooking water.
While waiting for pasta water to boil, place a large sauté pan over high heat, and add 1 teaspoon olive oil. When oil begins to shimmer, add onion. Cook, stirring occasionally, until onion begins to become translucent, 3-4 minutes. Add pepper and 1/4 teaspoon PeachDish Salt. Cook until pepper is tender, about 3 minutes more. Remove from heat, and set aside while you cook the ravioli.
When the pasta water comes to a full boil, 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. Carefully remove 1/4 cup pasta cooking water, and reserve. Drain ravioli in a colander, but do not rinse.
Add reserved pasta cooking water to sauté pan. Place pan back on high heat, and stir to incorporate all ingredients. Stir in spinach and nutmeg.
When spinach has wilted, add drained ravioli and half-and-half. When sauce comes to a simmer, taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta between 2 plates, and top with shaved Parmesan. 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...