Ravioli with Brussels Sprouts and Bacon
Ravioli with Brussels Sprouts and Bacon
1 # cheese ravioli
6 slices bacon
3 Tbsp olive oil
1/2 c pecan halves, coarsely chopped
1/2 # Brussels sprouts, thinly sliced
Kosher salt and pepper
1 Tbsp white wine vinegar
Grated parmesan, for serving
1. Cook the ravioli according to the package directions.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and break into pieces when cool.
3. Wipe out the skillet and heat 2 Tbsp of the oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2-4 minutes. Add the Brussels sprouts, 1/2 tsp salt, and 1/4 tsp pepper and cook, tossing occasionally, until just tender, 3-4 minutes more; stir in the vinegar. Add the bacon and toss to combine.
4. Serve the Brussels sprouts mixture over the ravioli, drizzle with remaining Tbsp of oil, and top with Parmesan, if desired.
Yield: 4 servings
From Real Simple Magazine October 2010
Ken's rating: *****
Chalsea's rating: *****
INCREDIBLE! Absolutely delicious! And Ken made it all by himself! I just got to enjoy it!
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