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This Brown Butter Brussels Sprout and Bacon Ravioli is THE best any night of the week dinner. Tossed in a nutty, buttery, bacon pan sauce and topped with crispy Brussels sprouts, every bite is a touch buttery, a little cheesy, and layered with delicious fall flavors. When you’re in need of an easy, 30-minute dinner, make this ravioli.

overhead photo of Brown Butter Brussels Sprout and Bacon Ravioli

Now that we are deep into fall, basically all I’ve been making is comfort food…and brown butter. I could not love it more. My hope is that you all are enjoying it too.

This is my cooking season. I know everyone loves summer, but fall is my season. Cozy comfort foods are my thing, and I am so very much about making plates of pasta, slow cooking soups, whipping up the perfect mashed potatoes, and throwing in a big autumn salad too. Because for as much as I love hearty foods, I equally LOVE my veggies.

All about balance, you know?

My point here? Well, I seem to be embracing all of the coziest foods this season. From beer braised chicken, to pumpkin gnocchi, and even creamy butternut squash soup. I can’t stop. I blame this mostly on my rather high anxiety these days, due to that upcoming cookbook release. Not going to lie, putting something as large as a 125+ recipe cookbook out into the world is a good amount of work…and stress.

So, now you understand my reasoning behind all of these cozy foods, right? Plus, it’s cold here. Cold weather requires cozy recipes.

photo of crispy brussels sprouts

Ok. Moving along.

This dish was born after a failed roasted chicken. I had everything on hand to make my favorite Brussels sprouts salad, but I also had leftover ravioli. Sooo, me being me, I combined the two to make truly one of the BEST meals I’ve ever created.

It’s my shredded Brussels sprout bacon salad from last year with the addition of cheese ravioli and extra crispy Brussels sprouts.

It’s simple, it’s easy, and it’s SO GOOD!

overhead photo of Brown Butter Ravioli in skillet

Finally, the details

Start with ravioli. Mine is homemade because we do not have a Trader Joe’s here in my mountain town. BUT if I had a better store-bought option for cheese ravioli, that is what I would be using. I recommend finding a simple cheese ravioli. Something with a tangy cheese filling, goat or gorgonzola would be delicious, but really just pick your favorite variety.

Next, start and finish the recipe. Yes, this is a 1 skillet, under 30-minute dinner.

Soo, cook up your bacon until it’s extra crispy. Now do the same with the Brussels sprouts. Then add in the shallot and let that cook until it’s caramelized. At this point, you should remove the Brussels sprouts from the skillet. This will ensure they stay crispy, instead of just fading away into the butter sauce.

overhead close up photo of Brown Butter Brussels Sprout and Bacon Ravioli

And speaking of that sauce. Oh, it is good.

Browned butter, pecans, sweet and tangy apple cider vinegar, plenty of fresh thyme, and a touch of lemon too.

Now add the ravioli to the sauce, toss, and serve topped with those crispy Brussels sprouts, reserved bacon, and a handful of manchego cheese.

Does not get better.

side angled photo of Brown Butter Brussels Sprout and Bacon Ravioli

To sum things up…

The ravioli is good, but this recipe is all about the sauce, the sprouts, and the bacon.

The sauce is buttery, a touch sweet, tangy, and herby. It’s my favorite combo.

Crispy Brussels sprouts are a game-changer. Their flavor is intense, but the texture is almost chip-like.

And the bacon? Well, it adds a saltiness that keeps everyone coming back for seconds.

overhead close up photo of Brown Butter Brussels Sprout and Bacon Ravioli

If you make this brown butter Brussels sprout and bacon ravioli please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Butter Brussels Sprout and Bacon Ravioli.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 673 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
    2. 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.
    3. 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.
    4. Divide the ravioli between plates and top with the crispy Brussels sprouts, bacon, and cheese.


To Make Vegetarian: simply omit the bacon and start the cooking process with the olive oil and brussels sprouts. 
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horizontal overhead photo of Brown Butter Brussels Sprout and Bacon Ravioli

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    1. Hey Djienne,
      Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx

  1. 5 stars
    I saw this recipe and thought my husband & I would like it since with love brussell sprouts and ravioli. It is delicious and it’s a keeper!

    1. Hey Connie,
      Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁

  2. 5 stars
    This recipe is insane. I didn’t like Brussel Sprouts until today. Take pecan, bacon, and Brussel in your mouth with each bite-the way the flavors compliment eacjother is insane. Used butternut squash ravioli instead.

  3. 3 stars
    Tried this recipe. Was not my favorite. The apple cider vinegar threw me off. But still a fan of your recipes .

    1. Hi Sandy,
      Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed!! xx

  4. 5 stars
    so good!!! next time I am thinking of stuffed squash ravioli? What do ya think
    Is it ok to use dried thyme?

    1. Hi Jeanne,
      Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! Sure, any ravioli you like will work and yes dried thyme is just fine to use! ?xTieghan

  5. 5 stars
    This was so good!! Everyone got up for seconds after the first round leaving no leftovers to put away after dinner! My youngest asked me to definitely make this again – I definitely will!

    1. Hi Liz,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

  6. 5 stars
    This recipe was great! I did burn the bacon because I made it in the oven and then promptly forgot about it, and I didn’t make enough sauce because I had 1.25 lbs of ravioli instead of 1 lb, but if I didn’t mess those things up, it would have been perfect! Like half of what I cook is from HBH and I LOVE these recipes, just need to get better on my execution ?

  7. 5 stars
    OMG, this was so so good! As is every recipe of your I try. The brown butter gave so much flavor. Thanks for always giving the best dinner ideas!

    1. Hey Ashley,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  8. 5 stars
    My husband said this should be served in a restaurant, so thats one way to describe it ? Literally the perfect combo of cheese, bacon, veggies, savory perfection! Its so quick too! Definitely will be a recipe I keep making for a loooong time!