A delightful twist on classic ravioli, featuring a creamy basil-infused sauce with mushrooms and a hint of spice.
Cook the ravioli in a large pot of boiling water according to the package instructions. Drain and set aside.
Stir the ravioli gently while cooking to prevent sticking.
In the same pot, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the mushrooms, green onions, and garlic to the pot. Sauté until the mushrooms are tender.
Cook until the mushrooms release their moisture and start to brown.
Stir in the tomatoes, green chilies, and basil. Cook for 2 minutes.
Fresh basil adds a vibrant flavor; add it just before the cream to retain its aroma.
Pour in the cream and bring the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Stir in the Parmesan cheese and salt. Mix until the cheese is melted and the sauce is smooth.
Grate the Parmesan finely for quicker melting.
Add the cooked ravioli to the sauce, tossing gently to coat evenly.
Be gentle to avoid breaking the ravioli.
Serve the ravioli warm, garnished with additional Parmesan cheese and fresh basil if desired.
Serve immediately to enjoy the dish at its best.
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