Wild Mushroom Ravioli with Basil–Pine Nut Sauce

Name: Wild Mushroom Ravioli with Basil–Pine Nut Sauce
Yield: 4 main-course servings
Ingredients: 3 tablespoons pine nuts; Salt; 1 (11-ounce) package fresh wild mushroom ravioli; 1/2 cup (1 stick) unsalted butter; 1/4 cup fresh basil leaves; 1/4 teaspoon freshly ground black pepper, plus more to taste; Pinch of freshly grated nutmeg; 1/3 cup freshly grated Parmesan cheese

December 9, 2011

Wild mushroom ravioli are my very favorites, so I always have a box of them in my freezer. In the time it takes the water to boil and the raviolis to cook—no need to thaw or defrost them—I can make this sauce, and have this great dish on the table in a flash.

Recipe notes

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