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Mushroom Ravioli with Pine Nut Basil Brown Butter

Mushroom Ravioli with Pine Nut Basil Brown Butter


  • 6 ounces VILLA FRIZZONI® ravioli wild mushroom hexagon frozen (#13964)
  • 1/4 ounce nut pine (#23078)
  • 1/2 ounce basil fresh (#L8802)
  • 1 ounce butter blend European style solid, refrigerated (#11690)
  • 1/8 teaspoon salt coarse kosher box (#33428)
  • 1/8 teaspoon pepper black cafe grind 20 mesh (#24116)
  • 1/2 ounce cheese Parmesan shaved, refrigerated (#N4254)


  1. Roast pine nuts in a 350-degree F oven until soft and golden brown, about 6-8 minutes.
  2. Boil water and cook ravioli until ready.
  3. Add butter to pan and cook until it starts to brown and smell nutty. Turn off heat.
  4. Toss with ravioli, basil leaves, and pine nuts in butter.
  5. Season with salt and pepper, and top with Parmesan cheese.

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