Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions. Remove ravioli.
While pasta cooks, start the sauce. In a medium saucepan over medium heat, melt the butter. Add hazelnuts. Continue cooking butter and hazelnuts, stirring frequently and adjusting heat as needed, until hazelnuts are lightly browned in spots and butter becomes a golden brown color, about 2-3 minutes. Add sage leaves and cook for 1 minute. Add apple cider vinegar and cook for another minute until sauce is fragrant and browned. Remove from heat. Season with salt and pepper, to taste. Add ravioli to the pan, stirring to coat pasta in sauce. Top with freshly grated parmesan and serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/brown-butter-apple-cider-ravioli/