Wild Mushroom Ravioli With Basil-Pine Nut Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a quick weeknight ravioli dish that I grabbed from the show Everyday Italian. Sure, it's not homemade ravioli, but that's the quick part about it ;) Ingredients:
3 tablespoons pine nuts |
salt |
1 (11 ounce) package wild mushroom ravioli |
1/2 cup unsalted butter |
1/4 cup basil leaves |
1/4 teaspoon black pepper |
1 pinch of freshly grated nutmeg |
1/3 cup freshly grated parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 350°. Place the pine nuts on a heavy baking sheet, toast until fragrant. about 7 minutes. Let cool.
2. (I toast in a dry fry pan on the stove top until golden brown).
3. Bring a large pot of water to a boil, salt water.
4. Add the ravioli and boil until until they are cooked through, stirring occasionally, about 5 minutes, drain.
5. (Once ravioli rises to the top of the boiling water, give it another couple of minutes it is done).
6. In a large heavy frying pan melt the butter over medium high heat until pale golden brown, about 4 minutes.
7. Add the basil leaves and cook until crisp.
8. Sprinkle with 1/2 teas. salt and 1/2 teas. black pepper.
9. Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil leaves and top with some grated parm-reggiano.
10. Place on plates or in a covered casserole dish for serving.
11. Serve with grated cheese at the table.
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