Crispy Sage and Toasted Hazelnut Butter Sauce

Well here’s a departure from the usual red sauce with ravs.

Crisp up the sage leaves in some melted butter and olive oil.  Gently remove the leaves, add chopped hazelnuts to the pan.  Toast hazelnuts until fragrant and a bit browned.  Add in your ravioli, cooked just under and drained well. Gently toss in the pan and let fry in the nut butter for a few minutes.  Plate, topping with a few spoonfuls of the nut butter.  Garnish with the crispy sage leaves. Maybe a crack of pepper and a light throw of parmesan over.

These ravs are from Eataly on 23rd near 5th.  The meat ones were just ok, but the sweet pea ones — divine.