Fresh homemade spinach & ricotta ravioli
Olive oil
Fiddlehead ferns
SchoolHouse Kitchen's™ Bardshar Chutney
Sprinkle olive oil on cooked spinach & ricotta ravoli.
Steam fiddlehead ferns and lightly sauté in butter.
Toss together all ingredients, and add a large dollop of SchoolHouse Kitchen's™ Bardshar Chutney on the side for dipping with every bite.