Lunch & Dinner · Meatless · Sauces

Hazelnut Brown Butter Sauce

One of our favorite things from Trader Joe’s is the Honey Roasted Pumpkin Ravioli.  I literally stocked up an entire shelf of my freezer at the end of fall last year because I didn’t want to be without them all year!  The first few times we ate them we had an alfredo sauce with them, which was good, but then I discovered this Hazelnut Brown Butter Sauce recipe and we absolutely LOVE it.  It’s such a wonderful and different combination of flavors!  I want to try this with other pastas as well, I’m sure it would work well with butternut squash ravioli or even cheese ravioli/ tortellini.


  • Pumpkin Ravioli or any kind of pasta you want
  • 1/2 cup chopped hazelnuts
  • 2 1/2 TBS light butter spread
  • salt & pepper
  • 1 1/2 TBS good quality balsamic vinegar
  • Freshly grated parmesan reggiano or another cheese you like

Heat oven to 350.
Spread hazelnuts on baking sheet and toast for 10 minutes.  Give them a shake or stir every few minutes to prevent burning.

Melt butter in a pan over medium heat, then add hazelnuts and cook for 5 minutes, stirring frequently.  Watch for the butter to turn a golden brown, but don’t let it burn.  Once this happens take pan off heat and salt & pepper to taste.  Set aside.

Make pasta according to package directions.

Stir cooked pasta in with butter sauce…

Glaze with balsamic vinegar….

Top with cheese to serve.

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