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Wild Mushroom Ravioli w/ Basil Pine Nut Sauce by Coll'sCookin'

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  • Wild Mushroom Ravioli w/ Basil Pine Nut Sauce by Coll'sCookin'

    Posted February 19, 2006 12:22 PM

    The recipe is easy and I hope you love it. It is so tasty it would make a nice dinner for guests.

    This recipe is from Food Network's Everyday Italian w/ Giada DeLaunrentis.

    I will put my notes in ( * notes ).

    Wild Mushroom Ravioli w/ Basil Pine Nut Sauce

    serves 4

    3 Tablespoons pine nuts (*more if you like)
    1 (11oz) package ravioli (Costco- Smoked Chicken & mozzarella ravioli, fresh)
    1/2 C unsalted butter (*salted works)
    1/4 C basil leaves - chiffonade
    1/4 teasp. black pepper (I do not use)
    pinch of freshly grated nutmeg (opt.)
    1/3 C freshly grated parm-reggiano cheese

    Preheat oven to 350. Place the pine nuts on a heavy baking sheet, toast until fragrant. about 7 minutes. Let cool.
    (*I toast in a dry fry pan on the stove top until golden brown)

    Bring a large pot of water to a boil, salt water.
    Add the ravioli and boil until until they are cooked through, stirring occasionally, about 5 minutes, drain.
    (*Once ravioli rises to the top of the boiling water, give it another couple of minutes and it is done. Careful not boil to vigorously or they will fall apart)

    Meanwhile...... while waiting for the water to boil....

    In a large heavy frying pan melt the butter over medium high heat until pale golden brown. About 4 minutes. (Brown flecks will begin to appear. It may take longer)

    Add the basil leaves and cook until crisp. (*I add the fresh leaves right before serving and toss in)

    Sprinkle with 1/2 teas. salt and 1/2 teas. black pepper (*opt)

    Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.

    Serve with grated cheese at the table.