Wild Mushroom Ravioli with Butter and Parmesan Sauce
Recipe courtesy Giada De Laurentiis
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
Instructions
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.
