New York City Chefs Daily Recipe for 01/24/2002 : Ravioli with Basil and Nuts
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Ravioli with Basil and Nuts recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 01/24/2002 : Ravioli with Basil and Nuts
"Ravioli with Basil and Nuts"
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"As we graze it grows"

1 1/2 cups whole hazelnuts or 3/4 cup chopped walnuts or pine nuts
1 pound (1 - 1 1/2 inch) frozen stuffed ravioli
6 tablespoons butter
1/2 cup coarsely chopped fresh basil leaves, or 1 teaspoon dried basil and 1/3 cup chopped parsley
Grated Parmesan cheese

If using hazelnuts, preheat the oven to 350 degrees.  Spread the nuts on a baking sheet and roast for 10 to 12 minutes, or until lightly browned and dark skins are cracked.  Remove from oven and rub in a towel to remove as much brown skin as possible.  Wrap in a clean towel and use a rolling pin to gently crack the nuts into chunks of medium size.  Cook ravioli as directed on the package.  Meanwhile, in a medium pan, melt butter over medium low heat.  Add nuts and cook, stirring 1 minute. Stir in basil and remove from heat.  Drain ravioli and pour into a warmed large bowl.  Add sauce and toss together.  Serve Parmesan cheese on the side. Makes 6 to 8 servings.
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