2 packages (11-ounce) fresh Wild Mushroom Ravioli (I use Buitoni Wild Mushroom Agnolotti.)
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan
Cook the pasta 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 over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle with Parmesan. Serve and enjoy!
Probably want to get your workout on the next morning...