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.
Servings 2 people
- 250 g cheese ravioli
- 60 g salted butter
- 30 g hazelnut meal
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.
Calories: 727kcal | Carbohydrates: 54g | Protein: 21g | Fat: 48g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 985mg | Potassium: 7mg | Fiber: 5g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 14mg