Wild Mushroom Ravioli with Frangelico Honey Cream

Ingredients

• 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.