Brown Butter Sage & Hazelnut Ravioli with Asparagus Bliss

Last Updated on February 12, 2026 by Aniela Recipes Team

There s nothing quite like the inviting scent of brown butter bubbling away in a hot skillet, coaxing out rich, nutty undertones that transform even the simplest ingredients into something magical. Recently, I found myself with a lovely bunch of fresh asparagus and a handful of hazelnuts, both bursting with the spirit of spring. Inspired by these vibrant colors and flavors, I decided to whip up a batch of Brown Butter Sage & Hazelnut Ravioli, delighting in how each bite would echo the season s essence.

This dish is not just a meal; it s a celebration of warmer days, perfect for Sunday dinners or Easter gatherings. The creamy, toasted hazelnuts paired with crispy sage and tender, pasta pillows create a symphony of flavor that dances on your palate. With minimal effort, you can impress family and friends while indulging in this beautiful, satisfying dish that brings a taste of spring right to your table. Let s dive into this culinary adventure!

Why is Brown Butter Sage & Hazelnut Ravioli with Asparagus a Must-Try?

Irresistible Flavors: The nutty brown butter sauce, crispy sage, and toasted hazelnuts create a flavor explosion that will leave everyone wanting more.
Fresh Ingredients: Using seasonal asparagus ensures a vibrant and fresh taste, making this dish a true spring delight.
Simple Preparation: With straightforward steps, even novice cooks can whip up this masterpiece without breaking a sweat.
Versatile Dish: Easily adaptable for various dietary preferences, this recipe can be made vegetarian by choosing the right ravioli.
Crowd-Pleasing Appeal: Perfect for gatherings, it s a show-stopper that will impress family and friends at any gathering.

Brown Butter Sage & Hazelnut Ravioli Ingredients

Get ready to discover what makes this recipe shine!

For the Ravioli

• Ravioli Use homemade or store-bought for a quick dinner option.

For the Sauce

• Butter (8 ounces) The heart of the sauce, creating a rich and nutty flavor; olive oil can lighten it up.
• Asparagus (1 bunch, chopped into 2-inch pieces) Adds a fresh crunch, perfect for spring, can swap with green beans if needed.
• Sage Leaves (20 fresh) Essential for a savory aroma; dried sage works in a pinch, but fresh is recommended.
• Hazelnuts (5 ounces, roasted and chopped) They impart a wonderful nuttiness and texture; pine nuts or almonds can make a great substitute.

For the Breadcrumbs

• Thick-Cut Rustic Bread (3-4 slices) Ideal for making your own breadcrumbs, contributing to delightful texture.
• Olive Oil (2 tablespoons) Helps toast the breadcrumbs to perfection; melted butter can be used for added richness.
• Salt and Pepper Simple seasonings that enhance the overall flavor of the dish.
• Lemon Zest (from 1 lemon) Brightens up the dish with a burst of acidity; orange zest can be an alternative if desired.
• Chopped Basil Leaves (2 tablespoons) Fresh herbs add a wonderful touch; great for mingling with breadcrumbs!

Ready to toss these ingredients together and create something magical in your kitchen? Your family will love the Brown Butter Sage & Hazelnut Ravioli with Asparagus!

How to Make Brown Butter Sage & Hazelnut Ravioli

1. Prepare the Sauce: In a large skillet, melt 8 ounces of butter over medium heat. Once melted, add the chopped asparagus and sauté for 3-5 minutes until it s tender. Transfer to a plate when done.

2. Fry the Sage: In the same skillet, add 20 fresh sage leaves. Cook them for about 3 minutes until crispy, then stir in 5 ounces of roasted and chopped hazelnuts.

3. Make Breadcrumbs: Cut 3-4 slices of thick-cut rustic bread into cubes. Toss these cubes with 2 tablespoons of olive oil, salt, and pepper. Bake at 425 °F for about 10 minutes, until golden brown. Once cooled, process in a food processor with lemon zest and 2 tablespoons of chopped basil until crumbly.

4. Cook the Ravioli: In a large pot, bring water to a gentle boil and cook the ravioli for approximately 8 minutes until tender.

5. Combine: Using a slotted spoon, gently transfer the cooked ravioli to the skillet with the brown butter mixture. Add the sautéed asparagus back into the mix and toss everything together gently.

6. Serve: Plate your ravioli and generously top with the toasted breadcrumbs and fresh basil for garnish.

Optional: For an extra pop of flavor, drizzle with a bit of extra lemon juice before serving.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Brown Butter Sage & Hazelnut Ravioli

Fridge: Store any leftover ravioli in an airtight container for up to 3 days. Keep the sauce separate to maintain texture.

Freezer: For future meals, freeze the ravioli on a baking sheet until firm, then transfer to a freezer bag. They can be kept for up to 3 months.

Reheating: Thaw frozen ravioli in the fridge overnight. Reheat gently in the brown butter sauce over low heat, avoiding a vigorous boil to prevent tearing.

Make-Ahead Tip: Consider making a double batch of brown butter sage & hazelnut ravioli for easy meal options; they freeze beautifully and save time during busy weeks.

Expert Tips for Brown Butter Sage & Hazelnut Ravioli

• Cook Ravioli Gently: Avoid tearing by maintaining a gentle boil; a vigorous boil can break the delicate pasta.

• Perfect Butter Browning: Keep a close eye on the butter as it melts; it should turn golden brown with a nutty aroma, not burnt.

• Fresh Herbs Last: Add fresh herbs like basil and sage towards the end of cooking; this helps retain their flavor and vibrant color.

• Breadcrumb Texture: Aim for a crumbly texture, not fine powder, when processing breadcrumbs; this will give your dish a pleasing crunch.

• Taste as You Go: Adjust seasoning throughout the cooking process, especially with salt and pepper, to enhance the flavors of the brown butter sage & hazelnut ravioli.

Brown Butter Sage & Hazelnut Ravioli with Asparagus Variations

Feel free to explore these delightful twists on a beloved classic, letting your creativity shine in the kitchen!

• Vegetarian Delight: Swap any meat-based ravioli for a delicious spinach or ricotta variety to keep it plant-based without losing flavor.
• Nut-Free Option: Omit the hazelnuts and replace them with toasted pumpkin seeds for a crunchy texture without the allergens.
• Extra Veggies: Add sautéed peas or baby spinach for a pop of color and more nutrients, enhancing the freshness of the dish.
• Creamy Twist: Stir in a splash of heavy cream to the brown butter sauce for a richer, velvety finish that wraps the ravioli in indulgence.
• Herb Variations: Test different herbs such as thyme or tarragon for a unique aromatic profile, each bringing a different character to the dish.
• Spicy Kick: Add red pepper flakes or finely chopped jalapeños to the brown butter for a delightful warmth that awakens the palate.
• Grated Cheese: Finish off with a generous sprinkle of Parmesan or Pecorino Romano on top for added richness and a delightful umami boost.
• Zesty Citrus: Swap lemon zest for orange or lime zest to give the dish a refreshing citrus flair that complements the nuts beautifully.

Every variation opens up a new world of flavor, inviting you to make this recipe your own!

What to Serve with Brown Butter Sage & Hazelnut Ravioli with Asparagus?

Imagine the laughter and aroma wafting through your kitchen as you complete the perfect meal alongside this delightful dish.

• Garlic Bread: A crunchy, buttery delight that complements the pasta s richness perfect for soaking up any remaining sauce.

• Mixed Green Salad: Bright, leafy greens enliven the plate while balancing the heaviness of the ravioli with a refreshing crunch.

• Roasted Vegetables: A medley of seasonal veggies adds hearty textures and complements the nutty flavors of the dish beautifully.

• Parmesan Cheese: Freshly grated Parmesan lends a salty, savory finish, accentuating the creamy brown butter notes will leave everyone wanting more.

• Sparkling Lemonade: The zesty refreshment of sparkling lemonade cuts through the dish s richness and leaves your palate feeling bright and invigorated.

• Chocolate Mousse: To bring a sweet, luxurious ending to the meal, this silky dessert offers a rich counterpoint to the nutty ravioli.

• Cabernet Sauvignon: This wine pairs perfectly, enhancing the deep flavors while adding a sophisticated touch to your dinner table.

Each pairing brings its unique texture and flavor aspect to elevate your dining experience creating a spring feast that everyone can enjoy!

Make Ahead Options

These Brown Butter Sage & Hazelnut Ravioli with Asparagus are ideal for meal prep enthusiasts! You can prepare the ravioli up to 24 hours in advance by cooking them and storing them in an airtight container in the refrigerator. The brown butter sauce can be made ahead and refrigerated for up to 3 days; just reheat gently on low heat to maintain its creamy texture. To keep the breadcrumbs crispy, store them in a separate container after toasting and let them cool completely before sealing. When ready to serve, simply combine the ravioli with the warmed brown butter sauce and sautéed asparagus, and top it off with the toasted breadcrumbs for a dish that s just as delicious as when freshly made!

Brown Butter Sage & Hazelnut Ravioli with Asparagus Recipe FAQs

What kind of asparagus should I use for this recipe?
Absolutely! Fresh asparagus is key for the best flavor and texture. Look for tight, bright green buds and firm stems. Avoid asparagus with dark spots or wilting ends. If asparagus is out of season, green beans can be a lovely substitute that complements the dish beautifully.

How should I store leftovers?
Leftover ravioli can be stored in an airtight container in the fridge for up to 3 days. It s best to keep the brown butter sauce separate to maintain the integrity of the flavors and textures. Be sure to reheat gently on the stovetop to preserve the ravioli without tearing.

Can I freeze the ravioli?
Very! To freeze uncooked ravioli, first lay them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the ravioli to a freezer bag with parchment to prevent sticking. They will keep for up to 3 months. When you re ready to enjoy, cook them straight from the freezer just add a couple of extra minutes to the boiling time!

What if I don t have hazelnuts?
No worries! You can easily substitute hazelnuts with toasted pine nuts or almonds, which will also add a delightful crunch and nuttiness to your dish. Just remember to lightly toast them before using for enhanced flavor!

Are there any dietary considerations I need to be aware of?
Absolutely! If you re cooking for someone with nut allergies, it s best to skip the hazelnuts entirely or replace them with seeds like pumpkin seeds for a crunchy texture. Also, check the ravioli packaging for gluten if you re accommodating gluten-free diets. There are many gluten-free pasta options available that work wonderfully in this recipe!

How can I tell when my ravioli is done cooking?
The perfect ravioli should float to the surface of the boiling water and be tender yet firm to the bite this usually takes about 8 minutes. Be sure to taste one before draining to ensure they reach that delightful al dente texture. Happy cooking!