Bring a large saucepan of salted water to the boil for the ravioli.
Using a vegetable peeler, slice the zucchini into ribbons.
Coarsely chop the hazelnuts. Pick half the sage leaves, coarsely tearing any larger ones and discarding the stems.
Cook the ravioli in the pan of boiling water for 3 – 4 mins until al dente.
Meanwhile, melt 50 g butter in a large frypan over medium-high heat, swirling the pan, for 2 mins or until the butter is light golden with a nutty aroma.
Add the sage and hazelnuts to the pan and cook for a further 1-2 mins until the sage is crisp. Remove from the heat, then remove the sage and hazelnuts with a slotted spoon, leaving the butter mixture in the pan.
Add 1 tablespoon olive oil to the butter mixture and return the pan to a medium-high heat.
Add the zucchini and spinach and cook, tossing, for 1 – 2 mins until coated in the butter mixture and wilted.
Season with salt and pepper.
Add the ravioli to the greens and gently stir to combine.
Divide the ravioli among bowls and scatter over the hazelnuts and sage.

Recipe posted by Louise Venter
Photo:  Louise Venter