Wild mushroom ravioli with butter and Parmesan sauce
Sprinkle pine nuts over the ravioli for added crunch.
Recipe by:
Giada De Laurentiis
10
15
6
Easy
- 2 packages (325g) fresh wild mushroom ravioli
- 220g unsalted butter
- Handful fresh basil leaves
- 6 tbsps toasted pine nuts
- 1 whole nutmeg or 1/2 tsp grated nutmeg
- 160g grated Parmesan cheese
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.
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.
