1. Cut chicken into bite-size pieces. Season with salt and pepper and set aside.

2. Prepare ravioli according to package directions in boiling salted water. When cooked, drain well and set aside.

3. While ravioli is cooking, heat olive oil and one tablespoon butter in large non-stick pan over medium heat. Add chicken pieces. Saute, stirring, until chicken is cooked, about 7 minutes. Remove chicken from pan and set aside. Tent with foil to keep warm.

4. Return skillet to stove and add remaining 3 tablespoons butter, sage and lemon zest. Cook 3 minutes. Add reserved chicken with any accumulated juices and ravioli to pan. Cook, stirring constantly, just until heated through, about 3 minutes. Top with chopped hazelnuts.