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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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By jaja0
flordia
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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