Wild Mushroom Ravioli with Butter and Parmesan Sauce
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 579
- Total Fat
- 37 g
- Saturated Fat
- 20 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 18 g
- Cholesterol
- 108 mg
- Sodium
- 547 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 579
- Total Fat
- 37 g
- Saturated Fat
- 20 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 18 g
- Cholesterol
- 108 mg
- Sodium
- 547 mg
Ingredients
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.
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