Brown Butter Brussels Sprout and Bacon Ravioli.
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.
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.
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!
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.
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.
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.
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.
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.
- 1 pound cheese ravioli homemade or store bought
- 4 thick cut slices bacon, chopped
- 2 tablespoons extra virgin olive oil
- 3/4 pound Brussels sprouts, thinly sliced
- kosher salt and black 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
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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