Wild Mushroom Ravioli with Butter and Parmesan Sauce

Ingredients

• 0.5 cup basil leaves fresh
• 1  nutmeg or whole grated
• 0.7 cup parmesan grated
• 6 tablespoons pinenuts toasted
• 11 ounce mushroom ravioli wild fresh
• 1 cup butter unsalted

Equipment

• frying pan
• pot

Directions

1. Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes.
2. Drain and put on a platter.
3. Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes.
4. Add the basil leaves and cook until lightly fried, about 2 minutes.
5. Add the pine nuts.
6. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli.
7. Sprinkle Parmesan over dish and serve.