Truffle Ravioli & Toasted Hazelnut

- Over medium heat, toast hazelnuts in a pan until golden brown and fragrant, about 5 minutes.
- Set the hazelnuts aside, and once cooled, coarsely chop them.
- Place the ravioli into generously salted boiling water, cook until al dente.
- While the ravioli is cooking, melt butter in a skillet over medium heat.
- Drain the ravioli and transfer the ravioli into the skillet with the truffle butter. Toss to coat.
- Place the ravioli onto the plate and, to finish, sprinkle the ravioli with the toasted hazelnuts, parmesan, and thinly sliced fresh black truffle. 
- Season with salt and pepper to taste.