Wild Mushroom Ravioli with Butter and Parmesan Sauce

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Rich and delicious! The crispy basil and pine nuts added such an interesting texture to the tender ravioli. I've made this dish twice, the second time adding some leftover green apples sauteed in butter and thyme. Awesome fall dish.

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I used a fresh mushroom and spinach ravioli, and was looking for a different sauce, so I tried this one. VERY rich and flavorful. Would make a dish to serve to dinner guests, paired with a light salad and your favorite bottle of wine. I rolled the basil leaves and cut them into larger strips. I loved how they crisped up in the browned butter. I did add the toasted pine nuts and I definitely recommend using them... they add a nice texture and flavor. I drizzled the sauce over the individual plates and then topped with freshly grated parmesan, fresh black pepper and ground nutmeg, as directed. It was a hit and I would most certainly make this recipe again!

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>> 2 packages (11-ounce fresh wild mushroom ravioli
Not much of a Recipe.

It's like Taking Stouffer's lasagna out of the freezer and microwave it.

I do however like her show.

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Oh my goodness - this was to die for! The key is definitely to drizzle the butter sauce over the pasta rather than completely coating it. And I recommend doubling the amount of basil...we really loved the crispiness of it! Definitely a splurge meal but oh so worth it! Oh, and didn't add the pine nuts but only because I didn't have them. Will add them for sure next time!

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this dish was amazing!! My hubby & I love Giada's receipes, but I wasn't sure what he would think of this one. Well, music to my ears, hubby said it was a good thing I only bought one package of ravioli, because if there was any more...he'd just have to eat it!! The only thing I deviated from in the receipe is the pinenuts, didn't have any.

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What an amazing recipe!
I will be making this on a regular basis, it is so simple and so perfect!

I roasted the pine nuts in a dry pan first, removed them and heated the butter until it was bronzed to perfection.
i sliced the basil into 1/4 inch strips and threw them into the butter for a minute or two.

using fresh Parmesan from my cheese guy and fresh nutmeg made it - along with a glass of crisp white wine.

LOVE it!

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This was simply amazing, i had some mushroom ravioli and didn't want to do homemade alfredo like i usually do, wanted something quick, found this and gave it a try. I wanted to eat the whole pan but shared with my 18 month old who by the way....Loved it! What can I say my baby has great taste LOL. Yes very rich but FAR from flavorless, something I would maybe treat myseld to once a month and an extra hour on the treadmill never killed anyone!

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The comments that this dish had way too much butter and was flavorless have me LAUGHING! In a recipie that calls for 1 cup of butter for 6-8 servings makes me ask you, "what did you THINK you were getting? Can you not do the math?" But the point is to follow the directions, you are supposed to cook it down to a deep golden and get it nutty in flavor. I'm not saying that reduces the fat, but it does minimize the greasy-feeling you all are discribing - and you are NOT supposed to pour all that butter over the ravioli, just glaze it over! As to flavorless comments, the parmesan, if you use high quality, had a VERY nice amount of saltiness to it, so there is simply no reason to add tons more salt - I would bet you skimped on the parm or you would have had all the flavor you needed! I did this with a parmesan breaded chicken cutlet and added fresh sliced mushrooms to the butter sauce. Heck yes it was rich and heavy but OMG so unbeliveably good! I revert to my mention of the 1 cup of butter. I can't stand reviewers who make something rich in butter then complain it had too much! Why in the world did you make it in the first place?

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Very simple, but full of yummy flavor. Great on any pasta!

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It taste like poop you stink