Food Recipes Ravioli With Brussels Sprouts and Bacon 4.5 (528) 6 Reviews By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines and Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email You can also serve the easy Brussels sprout sauté as a side dish for chicken or pork. Get the recipe: Ravioli With Brussels Sprouts and Bacon. Photo: Christopher Baker Hands On Time: 20 mins Total Time: 20 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 pound cheese ravioli (fresh or frozen) 6 slices bacon 3 tablespoons olive oil ½ cup pecan halves, coarsely chopped ½ 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. Rate it Print Nutrition Facts (per serving) 607 Calories 34g Fat 56g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 607 % Daily Value * Total Fat 34g 44% Saturated Fat 10g 50% Cholesterol 74mg 25% Sodium 1039mg 45% Total Carbohydrate 56g 20% Total Sugars 5g Protein 21g Calcium 197mg 15% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.