Tear or cut the sourdough slices into roughly ¼-inch pieces. In the saucepan heat 2 Tbsp oil. When it is shimmering add your breadcrumbs. Allow to fry to a golden color, about 2-3 minutes, and transfer the crumbs to a plate with a paper towel to soak up the oil. Clean pan to use again.
Mix the hazelnuts, bread crumbs, lemon zest, parsley, 2 Tbsp olive oil, garlic, and ⅛ tsp ground pepper in a bowl. Season with ½ tsp salt and set aside.
Heat 2 Tbsp oil in saucepan over medium-low. Add the shallots, stirring often until they are translucent and softened, about 4 minutes. Season with salt and be sure to not add color.
Cook ravioli in a large pot of salted boiling water until the ravioli floats to the top. Reserve ½ cup pasta water.
Add the Shamrock Farms Heavy Whipping Cream, Shamrock Farms Traditional Eggnog, and pasta water to the shallots. Increase the heat to medium-high and let simmer for 4 minutes or until the sauce thickens.
Remove from the pan from the heat. Add butter, parmesan. Season with black pepper and salt.
Using a slotted spoon, transfer the ravioli into the pan of cream sauce. Toss to coat ravioli in the sauce.
Divide ravioli among bowls. Garnish with hazelnut picada and more parmesan.
Desserts, Holiday Recipes, Sweet Treats
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.