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Wild Mushroom Ravioli With Butter And Parmesan Sauce


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  • 2 packages fresh wild mushroom ravioli - (11 oz ea)
  • 1 cup unsalted butter
  • 1/2 cup fresh basil leaves
  • 6 tablespoons toasted pine nuts
  • 1 whole nutmeg (or 1/2 tspn grated nutmeg)
  • 2/3 cup grated Parmesan


Servings 6


Step 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.

This recipe yields 6 to 8 servings.

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