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Recipe : Bardshar Chutney : RavioliFiddleheadFerns

Ravioli with Fiddlehead Ferns

A springtime delight that you will savor! Once again we show that our condiments go where no condiment has gone before. This recipe works well with any fresh pasta.

- 1 pound fresh spinach & ricotta ravioli
- ½ pound fiddlehead fern
- 2 tablespoons olive oil
- 1 tablespoons butter
- SchoolHouse Kitchen® Bardshar Chutney

Sprinkle olive oil on cooked ravioli. Steam fiddlehead ferns and lightly sauté in butter. Toss together with ravioli, and add a large dollop of Bardshar Chutney on the side for dipping with every bite.

Serves 3-4

How do YOU use SchoolHouse Kitchen® Chutneys? We welcome your serving suggestions. Please share at: contact@schoolhousekitchen.com
Bardshar Chutney