Ravioli With Brussels Sprouts and Bacon

Ravioli With Brussels Sprouts and Bacon
Christopher Baker
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1
pound
cheese ravioli (fresh or frozen)
6
slices bacon
3
tablespoons
olive oil
1/2
cup
pecan halves, coarsely chopped
1/2
pound
Brussels sprouts, thinly sliced
kosher salt and black pepper
1
tablespoon
white wine vinegar
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.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 607
  • 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
What does this mean? See Nutrition 101.

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