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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.
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.
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.
Ingredients
- 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
Instructions
- 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.
Notes
To Make Vegetarian: simply omit the bacon and start the cooking process with the olive oil and brussels sprouts.
I made this for dinner tonight and it was delicious! It always takes me about double the amount of time than indicated so it took longer than the 25 mins listed, and I don’t know why but I didn’t end up with enough sauce so it was a bit dry. I wish I’d had more because it was lovely. I made it exactly as written, so next time I’ll add an extra tbsp or two of butter or some pasta water. Thanks for the recipe!
Thank you for trying this Lisa! I am so glad you enjoyed this! xTieghan
Bet this would also work using pierogi instead of ravioli !
Ooo yes! I am sure it would be delicious! xTieghan
Definite REPEAT, REPEAT, REPEAT….times 10…you out did yourself, but then I think I’ve said that before!! I made it with hazelnuts…
I am so glad you loved this!! Thank you Judi! xTieghan
This was delicious, but to be honest, I combined a couple of different recipes. I didn’t do it intentionally, I just forgot a few items at the grocery store, so I used what I had on hand. I wanted to make your Brown Butter Mushroom Stroganoff and also the Cream of Mushroom Soup, so I had a lot of mushrooms. I had the ravioli, shallot and bacon for this recipe, but forgot the Brussels sprouts. So, instead of Brussels sprouts, I used the mushrooms. I know I kind of changed your recipe around, but its not just the mushrooms, its the butter, the bacon, and it was delicious!!! I am going to make this again with the Brussels sprouts, but I will also add some mushrooms, I loved the combination!.
I would like to ask about the apple cider vinegar. I used it, and everything was delicious, but what is the reason for the vinegar? I hope its not a rude question, I was just curious. Thank you again Tieghan!
Haha I am so glad this recipe turned out so well for you Cindy! Especially with different ingredients! Thank you for trying it! xTieghan
Whoaaaa This is SO good. I am never one to comment on a recipe but this fricken SLAPS. The ingredients are easy to find if they aren’t on hand already and if you didn’t have to cook the ravioli it would be a one-pan stop. It’s super easy and I don’t think there is anything I would change if I didn’t have to. I only had dried thyme on hand so I used about 1 teaspoon instead of the fresh. Crushed it.
Thank you so much Bizzie! I am so glad you loved this and so glad you commented!! xTieghan
Delicious. I used Trader Joe’s pumpkin ravioli just for fun and it made for a really colorful plate. Will definitely make this again. Thanks for a wonderful recipe.
Thank you Nancy! So glad this turned out so well for you! xTieghan
I recently came across your site and I’ve made a handful of the recipes and they’re all AMAZING. This had been one of my favorites so far! Such rich flavors. The toasted pecans really seal the deal for me. Thank you!
Thank you so much! You are so kind! I hope you love all of the recipes you try, Emily! xTieghan
Yummmy ? I know the bacon is an integral part of this dish, but the significant other doesn’t eat meat, so is there any way to make this deliciousness veggie? I usually substitute bacon/pancetta with roasted sun dried tomatoes, but maybe you have better ideas.
Hey Mariah! That is no problem, you can easily just omit the bacon from the recipe. No need to replace it with anything. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
We made this with the braised chicken and served the brussels sprouts and sauce separate from the ravioli as we had company who didn’t like them. Delicious!
Thank you so much Laura! xTieghan
This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
Thank you! xTieghan
So yummy! Is there any other good fall veggies I could throw in with this?
Hi Elizabeth!! Roasted butternut squash or beets would both be so delicious! Or maybe broccoli? Really any vegetable works, but I think butternut would be delicious!
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This looks amazing and I can’t WAIT to make it. Can you share your recipe for homemade ravioli? They look beautiful!
Hey Shelley! Linked to the ravioli below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
https://www.halfbakedharvest.com/butternut-squash-cheese-ravioli/
This sounds so yummy! Any ideas on substitutions for the nuts? I have an allergy! Thanks 🙂
Hey Andie! You can just omit the nuts from the recipe. The ravioli will still be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I am just like you, Tieghan. Fall is my season for cooking and baking. I love all the comfort and cozy foods too. My only problem is that I’m not a lover of leftovers. I can do one night of them (if I have to), but since there is just two of us, I can’t stand eating the same thing for days on end. This looks company worthy and I have saved it to the recipe box to make when I have company over. (Not sure that hubby would eat Brussels sprouts though?) Thankyou for all of your inspiration! I make (almost exclusively) your recipes on a regular basis! ??
You are too kind! I am so glad you like this and I hope you guests love it as well! xTieghan
how yuuuum
Thank you Ruth! xTieghan