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

    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

Ingredients

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