Ravioli With Brussels Sprouts and Bacon
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
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
- Cook the ravioli according to the package directions.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
- Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
- 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.
- Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
- 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.
Nutritional Information
- Per Serving
- Calories 607
- Fat 34g
- Sat Fat 10g
- Cholesterol 74mg
- Sodium 1,039mg
- Protein 21g
- Carbohydrate 56g
- Sugar 5g
- Fiber 7g
- Iron 3mg
- Calcium 197mg
What does this mean? See Nutrition 101.
Quick Tip
Instead of serving this quick Brussels sprout sauté with ravioli, try it as a side dish for chicken or pork.
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