Wild Mushroom Ravioli With Basil-Pine Nut Sauce

Total Time
15mins
Prep 15 mins
Cook 0 mins

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 Nutrition

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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