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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.

Ingredients

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. 
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horizontal overhead photo of Brown Butter Brussels Sprout and Bacon Ravioli

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Comments

  1. 5 stars
    This is so delicious and easy! And if you want to make it vegetarian, I highly recommend substituting sun-dried tomatoes for the bacon. So good!

  2. 5 stars
    This recipe is delicious! I made it a couple of weeks ago and my boyfriend has requested for me to make it again for his birthday this weekend! it is very easy to make. I would highly recommend making to anyone on the fence. It will not disappoint!

  3. 5 stars
    YUM!!!! I would suggest taking the time to slice the brussels instead of just halving them (which I did, because I’m lazy) as I think there’s a better chance for crispiness then. I used oregano in an absence of thyme, and I accidentally leaned a little hard on the red pepper flakes but it still SLAPPED (as others are saying haha). No leftovers here!

  4. 5 stars
    Made this again & it did not disappoint…absolutely delicious!! Would never put this together myself & was so happy with all the compliments from the fam!! Thank you!!

  5. 5 stars
    I have made many of HBH’s recipes and am starting to cook with them exclusively. They are THAT good. We made this recipe last night with our five children to try to keep them busy during quarantine. We have a pasta attachment for our Kitchenaid mixer, so we made fresh four cheese ravioli to pair with it. I was skeptical about the apple cider sauce while it was in the pan, as this type of vinegar can give off a very strong aroma when cooking. But, the recipe came out amazing. The crunchy hazelnuts and brussel sprouts were perfect. We will definitely be making again along with many other HBH recipes. Thanks for another great one!

    1. Aw wow that is so amazing to hear! I am so glad you have been loving my recipes and I hope you continue to! Thank you Cara! xTieghan

  6. 5 stars
    What bizzie said – slaps INCREDIBLY hard. I swapped the ravioli for tortellini, omitted the pecans and seasoned my brussel sprouts with paprika. Bomb.com

  7. Had this tonight for dinner. FANTASTIC! Wouldn’t change a thing!

    Just bought both of your cookbooks today! ?

  8. 5 stars
    Fantastic!!! This one brought the house down and it was so simple to make. I had a small container of butternut squash ravioli so I used a mix of those with regular – delicious! Can’t wait to make this one again!

  9. I made homemade ravioli for the first time and decided to use your recipe with them and I LOVED it. Everything about it is great- nutty, parm-y, crispy brussel sprouts and bacon. I will definitely make this again. Thanks for the recipe!

  10. 5 stars
    So many of our favorite ingredients! Next time will bump up the acid to match our personal preferences, but vg altogether.

  11. 5 stars
    I’ve never eaten brussel sprouts before in my life. I’d never heard anything good about them. Suddenly, they’re everywhere. This recipe was NOT a disappointment for my first time trying them. It was absolutely DELICIOUS!!! It was also my husband’s first time trying them, and that adult picky eater went back for seconds and asked to take the leftovers for lunch. Make this! You will not regret it!!

    1. I am so glad you both enjoyed this recipe Brittany!! Also, hope you’re loving brussel sprouts now! Thank you! xTieghan

  12. I can’t wait to try this recipe! What I really love though is how your recipes are SO EASY to make vegetarian! I haven’t found any other food blog whose recipes are so consistently flexible in how they are made, or have such a vegetable-forward presence. Anyway, just a *mostly*vegetarian who’s thankful and wanted to let you know!