Asparagus & Hazelnut Burrata Cheese Ravioli

Directions Print

For the Black Pepper-Infused Olive Oil

1. Toast peppercorns in a sauté pan over medium-high heat until fragrant, about 3 minutes.
2. Cool slightly; toss with remaining ingredients and refrigerate in an airtight container up to 2 weeks. Makes about ¾ cup.

Parmesan-Hazelnut Crisps

1. Toss all ingredients in a bowl; spread on a parchment- or Silpat-lined sheet tray and bake at 350°F until golden brown and crispy, about 10 minutes, rotating tray once.
2. Break into coarse pieces; store in an airtight container up to 3 days. Makes about 1 cup.

For Serving

1. Prepare a portion of ravioli as label directs; drain.
2. Heat a portion of Black Pepper-Infused Olive Oil in a sauté pan over medium heat until shimmering.
3. Add a portion of asparagus and tomatoes; cook until lightly charred, about 3 minutes, stirring once.
4. Add ravioli and cook until just starting to brown, about 2 minutes, turning once; deglaze pan with vinegar.
5. Serve ravioli sprinkled with a portion of Parmesan-Hazelnut Crisps and pepper.