Wild Mushroom Ravioli with Butter and Parmesan Sauce

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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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


  1. Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
  2. 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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