Gluten Free Porcini Ravioli with Pan-fried Shrimp and Sage Burnt Butter

Sometimes, when you have a food blog, people assume that you're some type of Martha Stewart clone, spending hours in the kitchen every night whipping up Michelin star meals for your family. Actually, that couldn't be further from the truth...at least, in my kitchen anyway!

It's true that being a stay at home mom makes it easier to keep more time-consuming dishes like homemade pasta instead of just ripping open a packet. But, I think it's important to stress:

1. I don't always have time to make homemade pasta
2. I don't always feel like making homemade pasta
3. I love packet pasta and our cupboard is quite impressively stocked with a variety of dry, packet pasta and our freezer is stocked with packaged fresh pasta, too.
4. I am not Martha Stewart
5. I love shortcuts

Wanting to show that you can make a delicious, food blog worthy dish by taking the lazy route was important to me and was the basis behind this recipe. It takes 10 minutes, 15 tops. And the only bit of hands-on cooking involved is frying some shrimp and making a sauce from the fat used to cook the shrimp. It's so easy and perfect for a busy weeknight when you'd rather just get a takeaway than cook.

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Ingredients: 

For the pasta dish
1/2 cup butter
1 medium sized spring onion, sliced
200g uncooked shrimp
400g gluten free porcini ravioli
sage to taste
salt and pepper

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All right, let's cook:

Begin by cooking the pasta according to the instructions on the packet.

In a small skillet, melt the butter over medium heat and add the shrimp. Cook until the shrimp is done (about 2 minutes).

Remove the shrimp with a slotted soon and set aside. Increase the heat slightly, add the sage and seasoning and allow the butter to "burn". This should take a further two to five minutes.

Just before its done, add the shrimp back to the sauce and spoon over the cooked pasta. Sprinkle with the spring onions and a bit more sage if you'd like, and serve.