Ingredients Jump to Instructions ↓

  1. 2 packages (11-ounce) fresh wild mushroom ravioli

  2. 1 cup unsalted butter

  3. 1/2 cup fresh basil leaves

  4. 6 tablespoons toasted pine nuts

  5. 1 whole nutmeg or 1/2 teaspoon grated nutmeg

  6. 2/3 cup grated Parmesan

Instructions Jump to Ingredients ↑

  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. 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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