Heat the oil in large skillet over medium heat. Add the hazelnuts and cook, stirring, until golden and fragrant, 5-6 minutes; remove from heat. Meanwhile, cook the Ravioli according to the package directions and drain, reserving 1/2 cup of the pasta cooking water.
Add the drained Ravioli to the skillet with the hazelnuts, add the chives and toss, adding the reserved pasta cooking water by the tablespoon to loosen the sauce, if needed. Add the grated Parmigiano Reggiano cheese and season with salt and pepper to taste. Divide among bowls and top with additonal cheese and chives.