Ravioli with Brussels Sprouts and Bacon recipe (Pasta)


Yield: 4 servings

1 lb cheese ravioli (fresh or frozen)
6   strips of bacon
3 tablespoons olive oil
½ cups pecan halves, coarsely chopped
½ lb Brussels sprouts, thinly sliced
some   Kosher salt
some   black pepper
1 tablespoon white wine vinegar
some   grated parmesan, for serving

Posted by ML on Jan 27, 2011


1. Cook the ravioli according to the directions.

2. Meanwhile cook the bacon in a large skillet over medium high heat until crisp, about 6-8 minutes. Transfer to a paper towel lined paper plate and break into pieces when cool.

3. Wipe out the skillet and heat 2 T. of the olive oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2-4 minutes. Add the Brussels sprouts, ½ t. salt, and ¼ 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 the remaining T of oil, and top with the Parmesan, if desired.

Serve with 2008 Le Focaie Sangiovese ($15, winechateau.com)

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