","datePublished":"2020-05-18"},{"@type":"Review","author":{"@type":"Person","name":"Lizzie S."},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"Great recipe! I agree with other posters that this dish is awfully heavy to be served as a main course but it is delicious! It is really easy to make and has a nutty, smoky flavor. Since I am a recent college graduate and cook on a budget, I didn't use the pine nuts as they are incredibly expensive in my local market. Instead I toasted some almonds I had sitting in cupboard and they worked wonderfully as well. ","datePublished":"2015-11-07"},{"@type":"Review","author":{"@type":"Person","name":"lady beth65"},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"Loved, loved, loved this recipe. Made it exactly as written (maybe used a little less nutmeg as we are not crazy about nutmeg) and it was delicious. However, way to rich for a main course for us but would make a wonderful side dish. Definitely recommend using all the listed ingredients because they all work well together and make this dish superb.","datePublished":"2014-09-04"},{"@type":"Review","author":{"@type":"Person","name":"Gabriela G."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This recipe was delicious! Like something you order at a restaurant. And so easy! I sliced the basil leaves so they would be more evenly distributed in the sauce than adding them whole. I used a mushroom and cheese ravioli bought at Costco; I only used 1 package and made half of the recipe. The key here is to use very good quality butter and to add all the ingredients to the sauce - basil, nutmeg and parmesan cheese. You could skip the pine nuts but I think they add a very nice flavor and just a little bit of crunchiness.","datePublished":"2014-04-25"},{"@type":"Review","author":{"@type":"Person","name":"RUTHITA"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"!!!!!! Delicius!!!! Very easy!!!!! Every body loved it!!!","datePublished":"2013-10-26"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Rich and delicious! The crispy basil and pine nuts added such an interesting texture to the tender ravioli. I've made this dish twice, the second time adding some leftover green apples sauteed in butter and thyme. Awesome fall dish.","datePublished":"2012-01-03"},{"@type":"Review","author":{"@type":"Person","name":"TanyaLea"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I used a fresh mushroom and spinach ravioli, and was looking for a different sauce, so I tried this one. VERY rich and flavorful. Would make a dish to serve to dinner guests, paired with a light salad and your favorite bottle of wine. I rolled the basil leaves and cut them into larger strips. I loved how they crisped up in the browned butter. I did add the toasted pine nuts and I definitely recommend using them... they add a nice texture and flavor. I drizzled the sauce over the individual plates and then topped with freshly grated parmesan, fresh black pepper and ground nutmeg, as directed. It was a hit and I would most certainly make this recipe again! ","datePublished":"2011-05-10"}],"recipeCuisine":"european","recipeCategory":"appetizer"}
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4.3
(75)
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Step 1
Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
Step 2
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.