Wild Mushroom Ravioli With Basil-Pine Nut Sauce

1. 1

   Preheat oven to 350u00b0. Place the pine nuts on a heavy baking sheet, toast until fragrant. about 7 minutes. Let cool.

2. 2

   (I toast in a dry fry pan on the stove top until golden brown).

3. 3

   Bring a large pot of water to a boil, salt water.

4. 4

   Add the ravioli and boil until until they are cooked through, stirring occasionally, about 5 minutes, drain.

5. 5

   (Once ravioli rises to the top of the boiling water, give it another couple of minutes it is done).

6. 6

   In a large heavy frying pan melt the butter over medium high heat until pale golden brown, about 4 minutes.

7. 7

   Add the basil leaves and cook until crisp.

8. 8

   Sprinkle with 1/2 teas. salt and 1/2 teas. black pepper.

9. 9

   Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil leaves and top with some grated parm-reggiano.

10. 10

    Place on plates or in a covered casserole dish for serving.

11. 11

    Serve with grated cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.