Wild Mushroom Ravioli Recipe

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. Let cool. Bring a large pot of salted water to a boil. Add the ravioli and boil until they are just cooked through, stirring occasionally, about 5 minutes. Drain. Meanwhile, in a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until crisp, about 2 minutes. Stir in ½ teaspoon of salt, ¼ teaspoon of pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Add the cooked ravioli, and gently toss to coat. Divide the ravioli among 4 plates and sprinkle with the Parmesan cheese and pine nuts, and serve.