Three Cheese Ravioli and Shrimp

Written By Gregg Gerstner

This is a 30 min meal, if that, if you are not making your ravioli from scratch! Heating the water takes the longest amount of time in this meal.  This started as Ravioli with a butter sage sauce.  It changed mid-flight, as most things do here.

Base Ingredients

  • Three cheese ravioli

  • 1 lb shrimp

  • 3 T B&Gerk

Sauce Ingredients

  • 1 stick of butter

  • ¼ cup parmesan

  • ¼ cup chopped sage leaves

  • 1 red pepper chopped

  • 1 green pepper chopped

  • ½ onion chopped

  • ¼ lemon juice

  • ½ cup toasted pine nuts

  • Dash B&G

  • Dash of cayenne

  • Cooked pasta water (optional)

Start your pasta water boiling.

Mix Shrimp and B&Gerk in a bowl.  Cook on medium heat.  When 90% cooked, cover and push the pan back to the warming center.

Heat the butter in a medium sauce pan with a dash of cayenne.
Add sage to infuse the butter

Gregg Gerstner
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Turkey Florentine