If I could take all of my favorite things about fall and throw them into one recipe, this would be it. This recipe is inspired by Half Baked Harvest’s brown butter brussels sprout and bacon ravioli recipe.
Brown Butter Brussels Sprout and Bacon Ravioli
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
1 pound ravioli homemade or store bought (see Note 1)
4 thick cut slices bacon, chopped
2 tablespoons extra virgin olive oil
3/4 pound Brussels sprouts, thinly sliced
Salt and pepper
1 medium shallot, thinly sliced
4 tablespoons salted butter
1/2 cup toasted hazelnuts or pecans, roughly chopped
2 tablespoons apple cider vinegar
1 tablespoon fresh thyme leaves
zest of 1 lemon
1 pinch crushed red pepper flakes
1/2 cup grated manchego or parmesan cheese
How to Make It
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat. Add the olive oil. When the oil shimmers, add the Brussels sprouts and season with salt and pepper. Cook until the sprouts are crisping on the edges, 3 to 4 minutes. Add the shallots, cooking another 2-3 minutes, until caramelized. Remove the Brussels sprouts from the skillet to a plate. It’s OK if some of the shallots are left behind in the skillet.
- To the same skillet, melt together the butter and nuts over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the apple cider, thyme, and lemon zest. Season with salt, pepper, and crushed red pepper flakes. Drop the ravioli into the sauce, gently tossing to combine.
- Divide the ravioli between plates and top with the crispy Brussels sprouts, bacon, and cheese.
Note 1: The original recipe calls for cheese ravioli, but to make it more interesting, I added pumpkin and butternut squash ravioli from Trader Joes.