Wild Mushroom Ravioli With Basil-Pine Nut Sauce - cooking recipe

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

Preparation

Preheat oven to 350\u00b0. Place the pine nuts on a heavy baking sheet, toast until fragrant. about 7 minutes. Let cool.
(I toast in a dry fry pan on the stove top until golden brown).
Bring a large pot of water to a boil, salt water.
Add the ravioli and boil until until they are cooked through, stirring occasionally, about 5 minutes, drain.
(Once ravioli rises to the top of the boiling water, give it another couple of minutes it is done).
In a large heavy frying pan melt the butter over medium high heat until pale golden brown, about 4 minutes.
Add the basil leaves and cook until crisp.
Sprinkle with 1/2 teas. salt and 1/2 teas. black pepper.
Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil leaves and top with some grated parm-reggiano.
Place on plates or in a covered casserole dish for serving.
Serve with grated cheese at the table.