Serves 2–3 | Prep: 15 min | Cook: 10 min
Ingredients:
250g fresh cheese ravioli (ricotta or your favorite filling)
50g unsalted butter
1/3 cup hazelnuts, lightly toasted and chopped
1–2 tsp dried rosemary from Terre Exotique
2 tbsp grated Parmesan
Salt & black pepper, to taste
Instructions:
Cook the ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package instructions until al dente. Drain and set aside.
Make the hazelnut butter sauce: In a large skillet, melt the butter over medium heat. Add the toasted hazelnuts and rosemary, stirring for 1–2 minutes until fragrant.
Toss ravioli: Add the cooked ravioli to the skillet, gently tossing to coat in the hazelnut butter sauce. Season with salt and pepper.
Plate & garnish: Transfer ravioli to a plate. Sprinkle with extra chopped hazelnuts and Parmesan. Serve immediately.
