Ravioli With Basil And Nuts
|Whole hazelnuts/3/4 cup chopped walnuts/pine nuts||1 1⁄2 Cup (24 tbs)|
|Frozen stuffed ravioli||1 Pound (1- To 1 1/2-Inch)|
|Coarsely chopped fresh basil leaves/1 teaspoon dried basil and 1/3 cup chopped parsley||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Tablespoon|
1. If using hazelnuts, preheat oven to 350°. Spread nuts out on a baking sheet and roast 10 to 12 minutes, or until lightly browned and dark skins are cracked. Remove from oven and rub in a kitchen towel to remove as much brown skin as possible. Wrap in a clean towel and use a rolling pin to gently crack nuts into medium-size chunks.
2. Cook ravioli as directed on package.
3. Meanwhile, in a medium frying pan, melt butter over medium-low heat. Add nuts and cook, stirring, 1 minute. Stir in basil and remove from heat.
4. Drain ravioli and pour into a warmed large bowl. Add sauce and toss together. Pass a bowl of Parmesan cheese on the side.