Wild Mushroom Ravioli with Frangelico Honey Cream


  • 4 Lilly’s Wild Mushroom Porcini Ravioli
  • 1 oz. raw hazelnuts
  • 2 tbsp. whole salted butter
  • 1 shallot, minced
  • 2 oz. Frangelico or other hazelnut liqueur
  • 1/2 cup heavy cream
  • 1 tbsp amber honey
  • 1-2 oz. grated Parmigiano or Romano cheese
  • Pinch of fried sage leaves (for garnish – optional)

How to Make It

  1. Boil ravioli in heavily salted water for 4 to 5 minutes.
  2. Dry roast hazelnuts in a pan to bring out oils and aromas, then remove from pan. Set aside a few hazelnuts for garnish; mill the remaining hazelnuts until about 3 quarters become dust.
  3. Melt butter in pan; add shallots and sauté until tender.
  4. Swirl in the hazelnut liqueur (be careful – this will cause the pan to flame).
  5. Reduce liqueur-butter mixture by 1/2 to 3/4, until syrupy.
  6. Add heavy cream and reduce by half, then swirl in honey.
  7. Add grated cheese, salt, and pepper to taste.
  8. Spoon sauce over ravioli; garnish with remaining whole toasted hazelnuts and fried sage leaves.

Servings: 1

Pairing Suggestions:

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