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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian pasta organized by shape — which sauce belongs with which pasta
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian pasta organized by shape — which sauce belongs with which pasta
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Cook the ravioli 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 in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.