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Ravioli with brussels sprouts and bacon
by Rebecca Smith
serves: 4
  Unique take on frozen cheese ravioli
Ingredients:
  1 lb   cheese ravioli (fresh or frozen)
  6 slices   bacon
  3 tbsp   olive oil
  1/2 cup   pecan halves, coarsely chopped
  1/2 lb   brussels sprouts, thinly sliced
    kosher salt
    black pepper
  1 tbsp   white wine vinegar
    grated parmesan, for serving
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.