Wild Mushroom Ravioli Entree
From Giada De Laurentis

• 2-11 oz. packages fresh wild mushroom ravioli
• 1 cup unsalted butter
• 1/2 cup fresh basil leaves
• 6 tablespoons toasted pine nuts
• 1/2 teaspoon nutmeg
• 2/3 cup grated Parmesan cheese

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.

Cook the butter in a heavy skillet over medium-high heat until pale golden brown, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts.

Pour over the cooked ravioli. Sprinkle with nutmeg and Parmesan. Serve with a green salad and crusty Italian bread.

Return from Wild Mushroom Ravioli to Theme Party Queen Home Page Don't forget to sign up for my newsletter on the home page. I'll be sharing my hottest new tips and recipes.