Brown Butter Sage & Hazelnut Ravioli with Asparagus
Brown Butter Sage & Hazelnut Ravioli with Asparagus. Springtime Sunday raviolis have never looked so good. Nutty brown butter Sage and hazelnut sauce topped with asparagus, lemony breadcrumbs, and basil. So fresh and perfect for the warm weather. Today we are partnering with Bella Union Winery to bring you a classic Cabernet blending to pair with this springtime dish. This wine ideally pairs with pasta as well steak. Be sure to check them out !!
It’s the first Sunday of spring which means 1) homemade ravioli and 2) a springtime sauce. A sage and hazelnut brown butter sauce with loads of asparagus. That is looking super springtime to me. Add the lemony breadcrumbs and the fresh basil…even better.
We are super excited that it is finally spring because now we are really going all out with the spring dishes. These raviolis are great for a spring Sunday and definitely great for Easter Sunday. It’s one of those dishes that doesn’t just taste like spring, but it looks like spring too. Those are the kind of dishes you need when you’re serving Easter dinner at your house.
The best part…the wine pairing. Every Sunday needs a good wine pairing. Easter Sunday needs a really good wine pairing and this Bella Union pairing is the key !!
Happy Sunday guys !! Anyone have their big Easter plans yet?!
Ingredients
24 homemade or store-bought raviolis
8 ounces butter
1 bunch asparagus; chopped into 2 inch pieces
20 fresh sage leaves
5 ounces hazelnuts; roasted and chopped
fresh basil leaves for topping
For the Breadcrumbs
3 - 4 slices thick-cut rustic bread
2 tablespoons olive oil
salt and pepper
zest 1 lemon
2 tablespoons chopped basil leaves
Direction
In a large skillet, melt the butter. Add the asparagus and sauté for 3 - 5 minutes until just cooked. Remove the asparagus and set aside on a plate. Add the sage leaves and cook until crisp for about 3 minutes. Add the hazelnuts and stir to combine.
Meanwhile make the breadcrumbs. Cut the bread into cubes and place on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper. Transfer to a 425 degree oven and bake until toasty for about 10 minutes. Remove from oven and process in a food processor until crumbly. Transfer to a bowl and add the lemon zest and basil. Set aside.
Cook the ravioli for approximately 8 minutes. Using a slotted spoon add the raviolis to the brown butter skillet. Add the asparagus back to the skillet and toss to combine. Serve topped with breadcrumbs and fresh basil leaves.
