To cook the raviolo, bring a large pot of water to a boil and add plenty of salt. Drop the ravioli, about 7-8 of them into the water, and cook for about 4’ without stirring. They are ready when they float to the top. Drain and set aside.
In the meantime, we make beurre noisette (brown butter sauce) by melting the butter in a medium sauté pan over medium heat. Watch it carefully and let it cook until it begins to turn golden brown. Bits of the butter will get dark so be careful not to burn it.
Add the salt and pepper, the nutmeg along with the lemon juice, give it a stir and scatter some of the chopped chives. Finally, gently add to the pan 7-8 raviolo gently toss couple of times, and serve while adding on top some more halloumi. Repeat for the rest of the raviolo.
Another way to serve is to spoon some brown butter into a plate, set some raviolo over and drizzle with additional brown butter. Again, scatter some of the chopped chives while adding on top some more halloumi.