Hazelnut Brown Butter Sauce for Ravioli

Fish

"You're going to love this recipe because it starts with store-bought seafood ravioli, then tosses it in a luxurious brown butter sauce! Everyone will be asking for your recipe."

--Christina, WeekdayPescatarian.com

Ingredients:

– seafood ravioli – asparagus spears – butter – hazelnuts – fresh basil – Parmesan cheese – lemon juice – salt and pepper

Let's Get Cooking

1. Cook Pasta

Cook store bought ravioli in large pot of salted water. When two minutes remain, add asparagus spears, then drain.

Toss cooked ravioli and asparagus lightly in olive oil to keep from sticking.

2. Build Sauce

Melt butter in a large skillet over medium-low heat. Simmer until it is foaming and just starting to brown.

Add crushed hazelnuts to the pan and cook for an additional 2 mins, 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 and asparagus, 1/4 cup of grated parmesan and sliced fresh basil to the pan. Carefully toss the ravioli to coat.

4

Plate ravioli. Drizzle brown butter sauce over the pasta. Top with more Parmesan and fresh basil.

Ready to Serve!

Take a bow, chef!

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I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!