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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!
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Thank you so much Janis! That is so great! xTieghan
Delicious & easy!
Thank you so much Theresa! xTieghan
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!
Thank you so much Amy!! I am really glad you enjoyed this so much! xTieghan
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!
Hahaha that is so amazing Lila!! I am glad this turned out so well for you! xTieghan
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!!
Aw that is so amazing! I am so glad you all enjoyed this Elizabeth! xTieghan
Loved this! Added sun dried tomatoes.
Thank you so much Ellen! xTieghan
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!
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
What bizzie said – slaps INCREDIBLY hard. I swapped the ravioli for tortellini, omitted the pecans and seasoned my brussel sprouts with paprika. Bomb.com
Thank you so much Hannah! xTieghan
Had this tonight for dinner. FANTASTIC! Wouldn’t change a thing!
Just bought both of your cookbooks today! ?
Ahh I hope you love all of the recipes you try!! Thank you so much Christina! xTieghan
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!
Thank you Erika! I am so glad you are loving this recipe! xTieghan
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!
Yes! So glad this turned out so well for you Emily! xTieghan
So many of our favorite ingredients! Next time will bump up the acid to match our personal preferences, but vg altogether.
I am so glad you enjoyed this Ann! Thank you! xTieghan
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!!
I am so glad you both enjoyed this recipe Brittany!! Also, hope you’re loving brussel sprouts now! Thank you! xTieghan
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!
I am so glad you enjoyed this! Thank you Lauren! xTieghan
So, so good! Made it with tempeh “bacon” strips and sage instead of thyme. I highly recommend!
That sounds so good! I am so glad you loved this Kristin! xTieghan