Spinach Ravioli

Recreate this dish in your home! This recipe is one serving option for the spinach ravioli available for purchase, but feel free to make it your own! This fresh pasta is made with a delicious and savory spinach filling that really shines when paired with toasted hazlenuts. Tossed in a bright and savory brown butter, it’s best to keep it fresh and simple.

Ingredients:

Desired portion of Spinach Ravioli
Fresh Parmesan cheese
Hazlenuts
Garlic
Unsalted butter
Thyme
Basil
Lemon
Salt & Pepper

Method:

Preheat oven to 350º F
Bring a pot of water to a boil
Chiffonade basil and set aside

Lemon Herb Brown Butter

Add about 4 tbsp (half a stick) of butter to a pan and melt over low heat. Once butter is melted, increase heat to medium heat. Once butter stops bubbling and the fat has separated, add 3 cloves garlic, 5 sprigs of thyme, salt, and 1/2 lemon, quartered, to pan. Cook until fat has fallen to the bottom and is very brown. Set aside.

Butter can go a lot farther than you think! Don’t burn it, but the darker the color, the more nutty smoky flavor. I like mine brown but not black for this recipe, but feel free to experiment.

Grate Parmesan onto a silpat or nonstick foil lined baking sheet in small piles about 3” in diameter. On a separate baking sheet, add raw hazlenuts. Bake for about 7 minutes or until golden. Be careful not to overcook, as these will both burn quickly.

Pasta

Once your parmesan crisps and hazlenuts have cooled, season your boiling water with salt until your pasta water tastes like sea water. Add your frozen pasta and cook for about 5 minutes. While your pasta is cooking, place your sauté pan of brown butter back on low heat. Pasta should be tender and near ready to serve, but not completely cooked. Remove pasta from water.

Assembly

Toss pasta in brown butter for 1-2 minutes. Plate pasta. Top with hazlenuts, basil, pepper, and a squeeze of lemon. Finally, garnish with your parmesan tuille. You can leave those whole and place one on top or break it up, as I have here.