Rating: 4.5 stars
528 Ratings
  • 5 star values: 400
  • 4 star values: 57
  • 3 star values: 28
  • 2 star values: 31
  • 1 star values: 12


Credit: Christopher Baker

Recipe Summary

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

607 calories; fat 34g; saturated fat 10g; cholesterol 74mg; sodium 1039mg; protein 21g; carbohydrates 56g; sugars 5g; fiber 7g; iron 3mg; calcium 197mg.