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Wild Mushroom Ravioli with Butter and Parmesan Sauce Recipe

Wild Mushroom Ravioli with Butter and Parmesan Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 51-60 of 67

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  • on September 16, 2005

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    This recipe was great the sauce actuallt took seconds! everyone loved it even the kids! I couldn't find mushroom ravoli so I used cheese instead..it still was wonderful.

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  • on September 11, 2005

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    This was a very tasty recipe and a nice change from the usual ravioli recipes. My only suggestion is to reduce the amount of butter. Other than that, my husband really enjoyed this recipe and he is typically not a big basil fan. I also served the ravioli with panko breaded pork cutlets and a green vegetable. A very quick and easy dinner.

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  • on September 09, 2005

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    I love garlic, but garlic may be an overkill to this dish and subsituting butter for olive oil will not taste the same. The recipe is excellent as written. The browned butter, unlike plain melted butter, adds a nutty, buttery flavor. When adding the fresh basil leaves, the butter actually frys the basil leaves to a crisp. I used half green basil and half purple basil. Eating the ravioli with the browned butter, toasted pine nuts, crispy basil leaves, and some parmesan cheese, ALL IN THE SAME BITE, tastes so good altogether. Knowing that this dish can esily be made at home, I don't need to order this dish at a restaurant. :

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  • on September 03, 2005

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    I wanted to try it for dinner that day but I didn't have the ravioli and the grocery store is 6 miles from my home. So I substituted gnocchi for the ravioli and it was wonderful. Thanks, Giada!!

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  • on September 02, 2005

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    This is so easy to make, I have it for lunch all the time, especially in the summer when I grow basil. I like it even better with pistachio nuts than pine nuts.

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  • on April 26, 2005

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    This is so simple, yes elegant, economical and DELICIOUS!!! This has made a regular appearance at my dinner table lately.

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  • on April 10, 2005

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    I have made this quite a few times. Everyone is impressed because it seems to difficult. IT IS NOT!!! I use cheese ravioli and make it a side dish, as well. Deep-frying basil was interesting, don't be intimidate by that part. It seemed to take longer than I thought to make basil crispy, I might not have had the butter hot enough yet. Worked better the next time. This is my most used and requested recipe!

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  • on March 07, 2005

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    Make it even easier, buy frozen "cheese" ravioli at the grocery store and make this delicious sauce, you can be done in 5 to 10 minutes for a terrifically rich, wonderful and very special meal.

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  • on February 11, 2005

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    Very good very rich not for the dieter!!

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  • on February 06, 2005

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    I made this dinner for Mom after she had a difficult day at work. She loved it. She stopped focusing on her bad day and just enjoyed a really quick and simple meal. I liked the fact that this recipe did not take long to make and that it was very elegant and decadent. I also liked how easy it is to add more flavor to the dish by using a different ravioli (I used chicken and rosemary or added sauteed mushrooms. I found that this sauce was not too salty. The reviewer that found the sauce salty must not have used unsalted butter.

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