|2 servings||calories per servings 470||protein serving 22 g||carbs per serving 48 g||total fat per serving 21 g|
Allan Benton is revered by professional chefs and restaurateurs nationwide for his perfectly-cured pork and honest reputation, and our friends at Nashville-based Alfresco Pasta pack his “local favorite” smoky bacon along with caramelized onions and Tennessee white cheddar into delicate handmade ravioli. Ramps are an elusive, wild edible and Appalachian delicacy known for its bold, decadent flavor and strikingly small window for harvest. While the ingredients for this dish come from humble backgrounds, they come together gloriously in every scrumptious bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||48 g|
|Dietary Fiber||1 g|
Fill a sauce pot half full with about 8 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Wash ramps.
• Separate bulbs, red stems and greens,. Cut greens into bite-size pieces.
• When water boils, add ravioli, stirring gently to keep them separate. Cook, stirring occasionally, until pasta is tender, 7-9 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain ravioli.
While pasta cooks:
• Place a skillet over medium heat. Add 1 pat butter.
• When butter is melted, add ramp bulbs. Cook, stirring gently, until bulbs begin to turn translucent, 2-3 minutes.
Add red stems. Cook, stirring, until stems begin to turn translucent, about 2 minutes.
• Add greens. Cook, stirring gently, until wilted, about 2 minutes.
• Season with 1/4 teaspoon PeachDish Salt.
• Add ravioli and 1 tablespoon reserved cooking liquid.
• Add remaining 1 pat butter. Gently stir until melted. Adjust consistency as desired with reserved cooking liquid. Taste and adjust seasoning as desired.
• Divide ravioli and ramps 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...