Wild Mushroom Ravioli with BasilPine Nut Sauce

• 3 tablespoons pine nuts
• Salt
• 1 (11-ounce) package fresh wild mushroom ravioli
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup fresh basil leaves
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• Pinch of freshly grated nutmeg
• 1/3 cup freshly grated Parmesan cheese

1. Preheat the oven to 350 degrees F. Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown in the center, about 7 minutes.
2. Let cool.
3. Bring a large pot of salted water to a boil.
4. Add the ravioli and boil until they are just cooked through, stirring occasionally, about 5 minutes.
5. Drain.
6. Meanwhile, in a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes.
7. Add the basil leaves and cook until crisp, about 2 minutes.
8. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg.
9. Season the sauce with more salt and pepper to taste.
10. Add the cooked ravioli, and gently toss to coat.
11. Divide the ravioli among 4 plates and sprinkle with the Parmesan cheese and pine nuts, and serve.

pine nuts, salt, mushroom ravioli, butter, fresh basil, freshly ground black pepper, nutmeg, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/wild-mushroom-ravioli-with-basil-pine-nut-sauce-376688 (may not work)