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Ravioli with brussels sprouts and bacon by Rebecca Smith serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Categories:

Main Dishes
Pasta/Rice/Potatoes