Friday, March 25, 2011
1 lb. cheese ravioli (fresh or frozen)
6 slices bacon
3 T. olive oil
1/2 c. pecan halves, coarsely chopped
1/2 lb. Brussels sprouts, thinly sliced
kosher salt and black pepper
1 T. white wine vinegar
grated parmesan, for serving
Cook the ravioli according to the package directions.
Meanwhile, cook the bacon until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and break into pieces when cool.
Wipe out skillet and heat 2 T. oil over medium heat. Add pecans and cook, stirring frequently, until lightly toasted, 2-4 minutes. Add the Brussels sprouts, 1/2 t. salt, and 1/4 t. pepper and cook, tossing occasionally, until just tender, 3-4 minutes more. Stir in the vinegar. Add the bacon and toss to combine.
Serve the Brussels sprouts mixture over the ravioli, drizzle with the remaining tablespoon of oil, and top with parmesan.