Wild Mushroom Ravioli With Basil-Pine Nut Sauce

• 3 tablespoons pine nuts
• salt
• 1 (11 ounce) package wild mushroom ravioli
• 1/2 cup unsalted butter
• 1/4 cup basil leaves
• 1/4 teaspoon black pepper
• 1 pinch of freshly grated nutmeg
• 1/3 cup freshly grated parmigiano-reggiano cheese

1. Preheat oven to 350u0b0. Place the pine nuts on a heavy baking sheet, toast until fragrant. about 7 minutes. Let cool.
2. (I toast in a dry fry pan on the stove top until golden brown).
3. Bring a large pot of water to a boil, salt water.
4. Add the ravioli and boil until until they are cooked through, stirring occasionally, about 5 minutes, drain.
5. (Once ravioli rises to the top of the boiling water, give it another couple of minutes it is done).
6. In a large heavy frying pan melt the butter over medium high heat until pale golden brown, about 4 minutes.
7. Add the basil leaves and cook until crisp.
8. Sprinkle with 1/2 teas. salt and 1/2 teas. black pepper.
9. Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil leaves and top with some grated parm-reggiano.
10. Place on plates or in a covered casserole dish for serving.
11. Serve with grated cheese at the table.

pine nuts, salt, wild mushroom, unsalted butter, basil, black pepper, nutmeg, freshly grated parmigiano

Taken from www.food.com/recipe/wild-mushroom-ravioli-with-basil-pine-nut-sauce-218042 (may not work)