Monday, October 26, 2009

Fried Basil: Wild Mushroom Ravioli with Butter and Parmesan Sauce

If you haven’t tried fried basil before, I encourage you to make this recipe! The herb takes on a whole new crispy form and tastes delicious after a little frying. The recipe is quite rich (it does call for a whole stick of butter), and is not the healthiest meal I make (again, the butter), but it is perfect for a dinner on a cold fall or winter night.

I double the amount of basil that Giada calls for in her recipe, and on occasion will also swap out the nutmeg for crushed red pepper flakes. Pick up some mushroom ravioli from your grocery store, add a little basil, and you’re all set!

Wild Mushroom Ravioli with Butter and Parmesan Sauce
(From Everyday Italian)
* 2 packages (11-ounce) fresh wild mushroom ravioli
* 1 cup unsalted butter
* 1/2 cup fresh basil leaves (Kate uses 1 cup)
* 6 tablespoons toasted pine nuts
* 1 whole nutmeg or 1/2 teaspoon grated nutmeg (Kate sometimes uses 1/4 teaspoon crushed red pepper flakes instead)
* 2/3 cup grated Parmesan

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.

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.

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