Wild mushroom ravioli are my very favorites, so I always have a box of them in my freezer. In the time it takes the water to boil and the raviolis to cook—no need to thaw or defrost them—I can make this sauce, and have this great dish on the table in a flash.

　　

Ingredients

4 main-course servings

　　3 tablespoons pine nuts

　　Salt

　　1 (11-ounce) package fresh wild mushroom ravioli

　　1/2 cup (1 stick) unsalted butter

　　1/4 cup fresh basil leaves

　　1/4 teaspoon freshly ground black pepper, plus more to taste

　　Pinch of freshly grated nutmeg

　　1/3 cup freshly grated Parmesan cheese

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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 1/2 teaspoon of salt, 1/4 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.

　　Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.