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.

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