Name: Wild Mushroom Ravioli Recipe recipe by kennice angle at BetterButter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoons Pine nuts; Salt; 1 package fresh wild mushroom ravioli 11-ounce; cup ½ unsalted butter 1 stick; cup ¼fresh basil leaves; teaspoon ¼freshly ground black pepper plus more to taste; Pinch of freshly grated nutmeg; cup ⅓freshly grated Parmesan cheese

ABOUT Wild Mushroom Ravioli Recipe 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.

Ingredients Serving: 4

3 tablespoons Pine nuts
Salt
1 package fresh wild mushroom ravioli 11-ounce
cup ½ unsalted butter 1 stick
cup ¼fresh basil leaves
teaspoon ¼freshly ground black pepper plus more to taste
Pinch of freshly grated nutmeg
cup ⅓freshly grated Parmesan cheese

Instructions

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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