Wild Mushroom Ravioli with Butter and Parmesan Sauce

I'm a big fan of pre-packaged pasta in the refrigerator aisle - all those flavors and so little fuss!  But I never know what kind of sauce to pair with them.  Luckily, here's one option for you.

Wild Mushroom Ravioli with Butter and Parmesan Sauce

Ingredients

2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

Directions

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.


Original link:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/wild-mushroom-ravioli-with-butter-and-parmesan-sauce-recipe.html