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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: 554 kcal

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

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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
    I’ve made this recipe 3x thus far and each time my mind (and mouth) are blown away. Whether with bacon or without or using lemon juice instead of ACV it’s SO GOOD!!!

  2. 5 stars
    This is my seventh recipe to make from your site and I am totally sold. My husband declared this his favorite pasta dish ever made! Every single thing I have made from your recipes has been delish. Thank you.

  3. I made this last night. The flavor was outstanding! I felt like I didn’t have enough sauce. Would you recommend adding more olive oil or butter? Thank you

    1. Hey Kathy,
      Thanks for giving the recipe a try, next time I would add more butter. Please let me know if you have any other questions! xTieghan

  4. 5 stars
    Amazing! Made this tonight. We loved it. I used two raviolis. Pumpkin and a prosciutto and cheese. Can’t wait to have the leftovers!

  5. 5 stars
    Made this for dinner tonight. It was so delicious! I used the goat cheese ravioli from Trader Joes, and it was awesome! I especially loved the crunch of the toasted hazelnuts. Yum!!! Will definitely be making this again! Thanks!

    1. Hey Hannah,
      That would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    I substituted butternut squash ravioli (because that was what I had) and we LOVED this recipe! I passed on a link to my daughter who is a big fan of yours and all things Brussels sprouts! Will be
    making again for sure – especially when she’s home for the holidays!!

  7. This was great–except for the explosion when the vinegar hit the warm butter. My kitchen needed a good floor to ceiling scrub, just not how I’d planned to spend my Saturday night.

  8. 5 stars
    So good! Made with butternut squash ravioli
    Word of warning pull it off the heat before you add the vinegar or you will splatter everything with sauce! Not that it did this . Hubby enjoyed but wished for more sauce. Any suggestions?

    1. Hey Janella,
      Thanks for trying the recipe, you could double the ingredients for the sauce next time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    Made this last night – I’ve been meaning to make it for awhile. I just used Buitoni cheese ravioli from the cheese/dairy section of the grocery store. It was DELICIOUS!! Even my husband liked it and my kids ate it! I could definitely eat this once a week, it’s that yummy. The only thing I might try next time was increasing the butter for the sauce or adding some butter at the end for more sauce. But as written, it was 5 stars!

  10. I made this for the first time (even in the dead of summer!) and it’s incredible! I used rosemary instead of thyme because it’s what I had on hand, but man, this is a keeper. Thanks for the great recipe!!