Wild Mushroom Ravioli with Butter and Parmesan Sauce

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The flavors of the mushroom filling, basil and toasted pine nuts together was a really nice suprise. Beware though, this is a very heavy meal, so don't serve a lot of hors d'vours before this one. Youll want to have plenty of room, it's really delicious!

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This was a very rich and filling meal. I cut the recipe in half and even split the butter amount in half and it was still more than enough butter. The pine nuts were really good-make sure to toast them. I used chicken and artichoke raviolis and they worked well. All in all it had a great taste except my stomach hurt from the all the butter. My guest thought it tasted like it came from a resturant but it was still a little rich for him.

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I used ricotta and brie besletti "little purses" instead and it was delicious. Plus, with using the store bought fresh pasta, it was quick and easy.

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I agree with some people that this was too rich and also kind of boring. It might be better with less butter.

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nanny ceil loved it, especially the sauce

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This dish is not only easy to make it tastes great! My husband loved it and wants me to make it again. My kids even liked it and they are picky eaters!

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the pine nuts were so nutty, they brought out the woodsy flavor of the mushroom!

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this reciepe is so simple, it's hard to believe it can be so good. When I can't find mushroom ravioli, I use just buy the best I can find, sautee fresh mushrooms with a little garlic and add them to the butter and baisl...heaven!

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Giada is such a wonderful cook- her recipes are always great, but... this was so heavy with butter that it was oily and not enjoyable; I might try it with half or a quarter of the butter, because the basil, cheese and pine nuts worked well together. Let us know if anyone tries less butter. Love your show- my brothers, who love to cook, think you are fabulous!

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I love this recipe The best!