WILD MUSHROOM RAVIOLI RECIPE
Wild mushroom ravioli are my very favorites, so we always have a box of them in my freezer. In the time it takes the water to boil and the raviolis to cook-no need to thaw or defrost them - we can make this sauce, and have this great dish on the table in a flash. https://www.hungryforever.com/recipe/wild-mushroom-ravioli-recipe/
Provided by kennice angle @kenniceangle
Categories Breakfast Casseroles
Number Of Ingredients 8
Steps:
- Preheat The Oven to 350 degrees F.
- Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool.
- Bring a large pot of salted water to a boil.
- Add the ravioli and boil until they are just cooked through, stirring occasionally, about 5 minutes. Drain.
- Meanwhile, in a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes.
- Add the basil leaves and cook until crisp, about 2 minutes.
- Stir in ½ teaspoon of salt, ¼ teaspoon of pepper, and the nutmeg.
- Season the sauce with more salt and pepper to taste.
- Add the cooked ravioli, and gently toss to coat.
- Divide the ravioli among 4 plates and sprinkle with the Parmesan cheese and pine nuts, and serve.
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