Wild Mushroom Ravioli With Butter And Parmesan Sauce
By á-170456
Rate this recipe
0/5
(0 Votes)
Ingredients
- 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
Details
Servings 6
Preparation
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.
You'll also love
- Italian Seafood Boil 0/5 (0 Votes)
- Olive And Sun-Dried Tomato... 5/5 (1 Votes)
- Mushroom Ratatouille 0/5 (0 Votes)
- The Mushroom Cocktail 0/5 (0 Votes)
- Fettuccine With Morels, Asparagus,... 0/5 (0 Votes)
- Cornish Game Hens, With Orzo... 0/5 (0 Votes)
Review this recipe