What is the best kind of seafood ravioli to use in this recipe?

Lobster ravioli is probably the most popular version that is readily available in your local grocers. But I've seen crab and shrimp options, as well. Shrimp ravioli is more common where I live in Portugal, so it's my go-to when I'm looking for a quick but fancy meal. This brown butter sauce will complement any type of seafood ravioli (store bought or homemade ravioli).

What are the best side dishes to serve with this delicious sauce with ravioli?

This ravioli in brown butter sauce can be a one-pot wonder, or you could serve it with a simple Cucumber Tomato Salad and a hot loaf of Garlic Bread Baguette.

Can I use a different type of nut in the brown butter sauce?

Pine nuts, walnuts or macadamia nuts would all be delicious with this ravioli sauce recipe.

What is the best herb to use in this recipe?

I tested the recipe with a variety of fresh herbs. I found the basil and hazelnut combination to be perfect with the seafood ravioli. But tarragon, parsley and chives all brought delicious fresh flavor to balance the richness of the dish. So use whatever herbs you have on hand!

Storing instructions:

To store, transfer ravioli in brown butter sauce to an airtight container and keep in the refrigerator for up to 2 days. To reheat, warm in microwave at 50% power for 1-2 minutes, stopping every 30 seconds to check.

Seafood Ravioli Sauce Recipe {Hazelnut Brown Butter}

Ingredients

Scale

12-16 ounces fresh seafood ravioli

1/2 pound fresh asparagus spears, cut on bias

6 tablespoons salted butter

1/3 cup hazelnuts, skinned and roughly chopped

3 tablespoons fresh basil

1/4 cup parmesan cheese, for service

1 tablespoon fresh lemon juice (from 1/2 lemon)

Sea salt and black pepper, to taste

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Instructions

Bring a large pot of water to a boil. Once boiling, add a good pinch of salt to the water, along with the ravioli, and cook according to package directions (usually 4-5 minutes total cook time). When 2 minutes remain in your cook time, add the cut pieces of asparagus to the pot. Once finished cooking, drain and toss lightly in olive oil to keep the pasta from sticking.
In the meantime, prepare your hazelnut brown butter sauce. Melt butter in a large skillet over medium-low heat. (Browning butter is best achieved in a light-colored or stainless steel pan so you can track the browning process. Cast iron makes that difficult.) Cook the butter until it is is foaming a bit and just starting to brown. Add crushed hazelnuts to the pan and cook for an additional 2 minutes, watching closely so the sauce doesn't burn.
When the hazelnut butter has browned perfectly, add the juice of 1/2 lemon, and a good pinch of salt and pepper. Stir to combine.
Add the cooked ravioli, asparagus, 1/4 cup of grated parmesan cheese and the fresh basil to the pan. Carefully toss to combine all.
Plate the ravioli. Drizzle brown butter sauce over the pasta. Top with remaining Parmesan cheese and fresh basil leaves.

Notes

Store-bought seafood ravioli comes in varying package weights. This amount of hazelnut brown butter sauce is sufficient for a full pound of ravioli. Be sure to check your ravioli weight when preparing the recipe to be sure you have enough sauce to cover. If you are cooking just one pack of ravioli (usually 8-10 ounces), save any extra brown butter sauce to drizzle over grilled fish.

Prep Time: 5
Cook Time: 15
Category: Easy Recipes
Method: Stove Top
Cuisine: Italian