Recipes Included On This Page Wild Mushroom Ravioli with Butter and Parmesan Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Wild Mushroom Ravioli with Butter and Parmesan Sauce Recipe By : Recipe courtesy Giada De Laurentiis Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 22 ounces fresh wild mushroom ravioli [2 11-ounce packages] 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 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. Recipe courtesy Giada De Laurentiis Difficulty : Easy Prep Time: 15 minutes Cook Time: 10 minutes Yield : 6 to 8 servings Episode#: EI1C06 Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved Contributed to the FareShare Gazette by Robin in response to a request; 16 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 31g Fat (98.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 6 Fat.