Cheese ravioli with hazelnut butter sauce: the perfect sauce to elevate cheese ravioli. Ravioli sautéed in butter (and sage!) is never a bad idea, but if you want to try something different you have to give hazelnut butter sauce a try. Hazelnut and cheese is such a great combination.
This recipe comes together in 10 minutes! And consists of 3 ingredients. It’s such a no-brainer you don’t even need to prep much – the sauce just comes together as the pasta cooks! You can of course spend more time and make the ravioli from scratch. But you don’t have to. I didn’t. The wonderful thing about fresh pasta is that it takes only a few minutes to cook, so it’s the perfect shortcut to a quick meal.
Hazelnut butter sauce can work great with other types of ravioli, of course. This recipe was inspired by a lunch I had when visiting my parents in Piemonte. We took a daytrip visiting vineyards and had lunch with a friend at a local restaurant. I had a delicious portion of goat cheese-filled ravioli served with hazelnut butter. But other delicate ravioli fillings such as spinach, or mushrooms will work in this recipe, too.
You can choose ravioli from your favourite brand, or make them yourself from scratch. As long as you choose high quality fresh-egg pasta the result will always be great.
For detailed quantities please refer to the recipe card at the bottom of this post.
Step by Step Instructions
- Set a pot of water for the pasta and bring it to a boil. When the water boils add salt and the ravioli. Cook according to package instructions; fresh pasta usually takes only a few minutes.
- As the water cooks, take care of the sauce. Melt the butter in a skillet at medium heat. When melted, let the butter sizzle for about a minute, then stir in the hazelnut meal. Keep on low heat until the ravioli are ready.
- Drain the ravioli and transfer to hazelnut butter sauce. Toss to distribute sauce all over. Serve.
Ravioli with Hazelnut Butter Wine Pairing
To honor the memory of the lunch that inspired this recipe, I served my hazelnut butter ravioli with a bottle of Roero Arneis, a very appreciated white wine from a local grape from Piemonte. Arneis is a dry wine with a medium-full body, low acidity and lovely notes of apricot and sweet scents of honey and flowers. It pairs exceptionally well with hazelnuts, another local crop from Piemonte.
If you can’t find Arneis, look for a white wine that has similar characteristics. In particular, the sweet stonefruit scent and the low acidity. Viognier could be the next best choice, also thanks to its generous body. A dry Riesling could also be an option, but check the acidity as we want to go together the fatty nutty sauce, not cut through it.
You May Also Like
- Risotto with Sausage and Radicchio
- Garlic Mushroom Pizza Bianca
- Roasted Sweet Potato Gnocchi
- Sourdough Grissini with Lard
- Polenta Concia with Chanterelles
If you enjoyed this recipe please leave a comment below. Planning to try my hazelnut butter sauce the next time you have cheese ravioli at hand? Pin the recipe to Pinterest!
Hazelnut Butter Sautéed Ravioli
Cheese ravioli with hazelnut butter sauce. A simple two-ingredient sauce that wonderfully marries with cheese-filled ravioli for a simple yet elegant fall dish.
Set a pot of water for the pasta and bring it to a boil.
Melt the butter in a skillet at medium heat. When melted, let the butter sizzle for about a minute, then stir in the hazelnut meal. Keep on low heat until the ravioli are ready.
When the water boils add salt and the ravioli. Cook according to package instructions; fresh pasta usually takes only a few minutes.
Drain the ravioli and transfer to hazelnut butter sauce. Toss to distribute sauce all over. Serve.
If using unsalted butter, add a pinch of salt to the hazelnut butter sauce to contrast the sweet tone of the hazelnut and better suit the recipe.
Please notice that the nutritional information provided is made by an online calculator and meant to be used as a guideline only.