|2 servings||calories per servings 400||protein serving 13 g||carbs per serving 54 g||total fat per serving 18 g|
Our friends at Alfresco Pasta in Nashville, Tennessee have outdone themselves once again with this handcrafted ravioli filled with sweet, roasted butternut squash. To sweeten the deal, we’re tossing ‘em in toasty browned butter scented with sage and a dash of rosemary salt, hand-mixed by our friends at Beautiful Briny Sea in the Grant Park neighborhood of Atlanta. It’s finished with wilted spicy greens and Asiago cheese, leaving you with an outrageously delicious dish ready in about 25 minutes.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||54 g|
|Dietary Fiber||4 g|
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!
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...