Wild Mushroom Ravioli With Butter And Parmesan Sauce Recipe

Ingredients

2 packages (11-ounce each) fresh wild mushroom ravioli (got mine from Whole Foods)

1 cup unsalted butter, clarified

1/2 cup fresh basil leaves (don’t mix with spinach)

6 tablespoons toasted pine nuts (1/4 cup)

1 whole nutmeg or 1/2 teaspoon grated nutmeg

2/3 cup shaved Parmesan

Preparation

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.