Cheese Ravioli with Hazelnut Butter

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.

A portion of cheese ravioli with hazelnut butter in a white bowl.

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.

The ingredients

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.

The ingredients needed for the recipe.

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.

Hazelnut butter ravioli in a skillet.

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.

A portion of ravioli in a white bowl.

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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!

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A portion of cheese ravioli with hazelnut butter in a white bowl.
5 from 1 vote
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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.

Course Main Course
Cuisine Italian
Keyword hazelnut butter pasta, hazelnut sauce ravioli, ravioli with hazelnut butter
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 727 kcal
Author Eva | Electric Blue Food

Ingredients

  • 250 g cheese ravioli
  • 60 g salted butter
  • 30 g hazelnut meal

Instructions

  1. Set a pot of water for the pasta and bring it to a boil.

  2. 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.

  3. When the water boils add salt and the ravioli. Cook according to package instructions; fresh pasta usually takes only a few minutes.

  4. Drain the ravioli and transfer to hazelnut butter sauce. Toss to distribute sauce all over. Serve.

Recipe Notes

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.

Nutrition Facts
Hazelnut Butter Sautéed Ravioli
Amount Per Serving
Calories 727 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 21g131%
Trans Fat 1g
Cholesterol 132mg44%
Sodium 985mg43%
Potassium 7mg0%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 3g3%
Protein 21g42%
Vitamin A 750IU15%
Vitamin C 1mg1%
Calcium 53mg5%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.

 

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2 Comments

  1. Chloe October 31, 2021 at 19:58

    5 stars
    Love this, I make a sage butter sauce for fresh pasta quite often but I’d never have thought to use hazelnuts! I’ll be trying this next time!

    Reply
    1. Eva October 31, 2021 at 20:16

      Hi Chloe! Thank you for stopping by 🙂

      Reply

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