Wild Mushroom Ravioli with BasilPine Nut Sauce

1. 1

   Preheat the oven to 350 degrees F. Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown in the center, about 7 minutes.

2. 2

   Let cool.

3. 3

   Bring a large pot of salted water to a boil.

4. 4

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

5. 5

   Drain.

6. 6

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

7. 7

   Add the basil leaves and cook until crisp, about 2 minutes.

8. 8

   Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg.

9. 9

   Season the sauce with more salt and pepper to taste.

10. 10

    Add the cooked ravioli, and gently toss to coat.

11. 11

    Divide the ravioli among 4 plates and sprinkle with the Parmesan cheese and pine nuts, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.