Three Cheese Ravioli and Shrimp

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

• 1 red pepper chopped

• 1 green pepper chopped

• ½ onion chopped

• ½ cup toasted pine nuts

Sauce Ingredients

• 1 stick of butter

• ¼ cup parmesan

• ¼ cup chopped sage leaves

• ¼ lemon juice

• Dash B&G

• Dash of cayenne

• Cooked pasta water (optional)

• 2 T Cornstarch with 2T cold water (optional)

Start your pasta water boiling.

Mix Shrimp and B&Gerk in a bowl.  Cook on medium heat.  When 90% cooked, Add veggies, cook for about 3 minutes to keep veggies crisp. Cover and push the pan back to the warming center.

Heat the butter, lemon juice, and parmesan in a medium saucepan with a dash of cayenne and B&G. Add lemon Juice
Add sage to infuse the butter. Add cornstarch if you would like it thicker

Cook Ravioli to package specifications. Usually around 3 minutes, basically until they float to the surface.

Place ravioli in serving dish, cover with shrimp, veggies, and sauce.

Sprinkle Pinenuts over the top