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Ravioli w/ Basil Pine Nut

Source of Recipe

Inspired by: Everyday Italian w/ Giada DeLaunrentis.


Recipe Introduction

The recipe is easy and I hope you love it. I first got this recipe from the Food Network/ Giada DeLaurentis and tweaked it some & omitted some ingredients. Use a ravioli that has a delicate flavor so that it is not overpowering (mushroom, chicken) It is so tasty it would make a nice dinner for guests. My notes in ( * notes ).

List of Ingredients

3 Tablespoons pine nuts (*more if you like)
salt
1 (11oz) package ravioli (*Costco- Smoked Chicken & mozzarella ravioli, fresh)
1/2 C unsalted butter (*salted works)
1/4 C basil or fresh sage leaves - chiffonade
1/3 C freshly grated parm-reggiano cheese


Serves 4


Recipe

Toast pine nuts in a dry fry pan over medium heat on the stove top until golden brown. Careful not to burn!

Bring a large pot of water to a boil, salt water.
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 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)

Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage 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.