Ravioli With Brussels Sprouts and Bacon

Photo by Christopher Baker

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 20 min
Total Time 20 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 607 calories
- 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
October 2010

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.

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.