Wild mushroom ravioli with butter and Parmesan sauce
Sprinkle pine nuts over the ravioli for added crunch.
1) Cook the ravioli in a large saucepan of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
2) 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 the sauce over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over the ravioli. Sprinkle the Parmesan cheese over the dish and serve.