Ravioli With Brussels Sprouts and Bacon

ravioli-brussels-sprouts
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 607 calories
    • Fat 34 g
    • Sat Fat 10 g
    • Cholesterol 74 mg
    • Sodium 1,039 mg
    • Protein 21 g
    • Carbohydrate 56 g
    • Sugar 5 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 197 mg
  • September 2010

Ingredients

  1. Check 1pound cheese ravioli (fresh or frozen)
  2. Check 6 slices bacon
  3. Check 3tablespoons olive oil
  4. Check 1/2cup pecan halves, coarsely chopped
  5. Check 1/2pound Brussels sprouts, thinly sliced
  6. Check kosher salt and black pepper
  7. Check 1tablespoon white wine vinegar
  8. Check grated Parmesan, for serving

Directions

  1. Cook the ravioli according to the package directions.
  2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
  3. Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
  4. Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
  5. Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
  6. Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.