WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE

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WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE image

Categories     Mushroom     Dinner

Yield 6

Number Of Ingredients 6

2 packages (11-ounce each) fresh wild mushroom ravioli (got mine from Whole Foods)
1 cup unsalted butter, clarified
1/2 cup fresh basil leaves (don't mix with spinach)
6 tablespoons toasted pine nuts (1/4 cup)
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup shaved Parmesan

Steps:

  • 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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