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