Ravioli With Brussels Sprouts and Bacon

Ravioli With Brussels Sprouts and Bacon
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2010

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

Sauteed Brussels Sprouts With Bacon and Golden Raisins
Instead of serving this quick Brussels sprout sauté with ravioli, try it as a side dish for chicken or pork.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.