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.