Wild mushroom ravioli are my very favorites, so I 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—I can make this sauce, and have this great dish on the table in a flash.
Recipe information
Yield
4 main-course servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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 1/2 teaspoon of salt, 1/4 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.
