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)
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/ravioli-brussels-sprouts-bacon/