Photo: Wild Mushroom Ravioli with Butter and Parmesan Sauce Recipe
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
Directions
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.
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By hollyegg
San Francisco, CA
on January 03, 2012
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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.
By TanyaLea
Minnesota
on May 10, 2011
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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!
By KingSparta
Stedman, NC
on January 16, 2011
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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.
Read all 67 reviews