Ravioli with Brussels sprouts and burnt butter sauce

Try this speedy dinner idea with store-bought ravioli.

Cook ravioli following packet directions. Drain.
Meanwhile, cook unsalted butter in a frying pan for 5 minutes or until golden.
Add lemon juice and fresh thyme leaves. Add sprouts. Stir until just wilted. Add ravioli. Toss to coat.
Sprinkle with hazelnuts and finely grated parmesan.

Source

250g Brussels sprouts, finely shredded

400g pkt spinach and ricotta ravioli

120g unsalted butter

1 tbsp lemon juice

1 tbsp fresh thyme leaves

1/2 cup roasted hazelnuts, skinned and chopped

Finely grated parmesan , to serve

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