Brown Butter & Apple Cider Ravioli

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Add ravioli and cook according to package directions.
3. 3
   Remove ravioli.
4. 4
   While pasta cooks, start the sauce. In a medium saucepan over medium heat, melt the butter.
5. 5
   Add hazelnuts. Continue cooking butter and hazelnuts, stirring frequently and adjusting heat as needed, until hazelnuts are lightly browned in spots and butter becomes a golden brown color, about 2-3 minutes.
6. 6
   Add sage leaves and cook for 1 minute.
7. 7
   Add apple cider vinegar and cook for another minute until sauce is fragrant and browned.
8. 8
   Remove from heat. Season with salt and pepper, to taste.
9. 9
   Add ravioli to the pan, stirring to coat pasta in sauce. Top with freshly grated parmesan and serve.