Ravioli with Brussels Sprouts and Bacon recipe (Pasta)

Ingredients

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
   

Instructions

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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