Wild Mushroom Ravioli with Butter and Parmesan Sauce

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 packages (11-ounce) fresh wild mushroom ravioli
  • 1 cup unsalted butter
  • 1/2 cup fresh basil leaves
  • 6 tablespoons toasted pine nuts
  • 1 whole nutmeg or 1/2 teaspoon grated nutmeg
  • 2/3 cup grated Parmesan
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      Directions

      Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.

      Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

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      5

      Newest Ratings and Reviews

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      • on June 13, 2014

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        Tasty - loved the pine nuts and basil - but the recipe is a bit heavy on the butter.

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      • on May 11, 2014

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        I couldnt use the pine nuts, my husband has allergies to nuts. Instead I used ports bella mushrooms sautéed in the butter. I used more basil then suggested. I sprinkled the nutmeg on the dishes and we put our own amount of cheese to our dishes. I added ground pepper to mine. Husband loved his dish without the pepper.would make it again

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      • on February 12, 2013

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        Ok, this dish is really very good. I used Buitoni fresh wild mushroom agnolotti and did not use nutmeg or pine nuts. The simple flavores' of the brown butter,basel and cheese is elegant. What a suprise something so simple can be this good.... Thanks Giada.....

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