This ravioli bacon recipe features a rich brown butter sauce. Savory bacon and earthy Brussels sprouts combine for a deeply satisfying pasta dish.
Key takeaways
- Achieve perfectly crisp bacon by rendering it slowly.
- Brown butter carefully over medium-low heat until nutty and fragrant.
- Thinly slice Brussels sprouts for optimal caramelization.
- Balance the richness with a touch of acidity from apple cider vinegar.
Ravioli Bliss! Brown Butter & Bacon Dream!
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
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
- 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.
- 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.
- Divide the ravioli between plates and top with the crispy Brussels sprouts, bacon, and cheese.
Notes
– When browning butter, watch it closely. The butter will foam, then the milk solids will turn a beautiful golden brown and smell nutty. Remove it from the heat as soon as it reaches this stage to prevent burning.
– Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of chicken broth or water to keep the sauce from becoming too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes It: Mastering Brown Butter and Crispy Bacon
The magic of this ravioli dish lies in two key techniques: achieving perfectly crisp bacon and developing a rich, nutty brown butter sauce. The bacon, when rendered slowly over medium heat, releases its fat, which is then used to sauté the Brussels sprouts and shallots. This fat infusion is crucial for building layers of flavor. The Brussels sprouts, sliced thinly, allow for rapid cooking and caramelization in the bacon fat, creating tender edges and slightly crisp leaves, a contrast to the chewy ravioli. The shallots, added later, soften and sweeten without burning, providing a delicate aromatic base. The star, however, is the brown butter. Browning butter is a process of cooking the milk solids in the butter until they toast, releasing a complex, nutty aroma and flavor. It requires careful heat control; too high, and the solids burn, resulting in a bitter taste. The butter should be cooked over medium-low heat, swirling the pan frequently, until it turns a deep amber color and smells fragrant. This toasted nuttiness complements the salty bacon and the creamy ravioli beautifully. Finally, the apple cider vinegar is added to the browned butter to deglaze the pan and create a light, tangy emulsion with the butter solids and rendered bacon fat. This acidity cuts through the richness of the butter and bacon, balancing the dish.
Troubleshooting
- Ravioli sticking together: Ensure your pot of water is at a rolling boil before adding the ravioli, and stir immediately after adding them to prevent clumping. Don’t overcrowd the pot.
- Butter burned instead of browned: If your butter turns dark brown and smells acrid, it has burned. Discard it and start over with fresh butter, using lower heat and watching it very closely.
- Brussels sprouts too tough or mushy: Thinly slicing the Brussels sprouts is key. If they are too thick, they will remain tough. If overcooked, they will become mushy. Sauté them in the bacon fat until tender-crisp.
- Sauce is too greasy: After rendering the bacon, you can drain off some of the excess fat before sautéing the vegetables if you prefer a less rich sauce.
Substitutions
- Bacon: Pancetta can be used as a substitute for bacon. It will provide a similar salty, porky flavor but with a slightly different texture, as it is cured pork belly, not smoked.
- Hazelnuts/Pecans: Toasted walnuts or even slivered almonds would work well. The goal is to add a crunchy, nutty element that complements the brown butter.
- Apple Cider Vinegar: White wine vinegar or even a squeeze of fresh lemon juice can be used. The acidity is important for balancing the richness, so adjust the amount to taste.
- Brussels Sprouts: Thinly sliced kale or spinach can be wilted into the sauce at the end. They will offer a different texture and flavor profile but still add a fresh, green element.
Pro tips
- For the crispiest bacon, cook it slowly over medium heat, allowing the fat to render completely. I’ve found that rushing this step compromises the texture.
- When browning butter, watch it closely. The butter will foam, then the milk solids will turn a beautiful golden brown and smell nutty. Remove it from the heat as soon as it reaches this stage to prevent burning.
- Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of chicken broth or water to keep the sauce from becoming too thick.
This brown butter Brussels sprout and bacon ravioli is a truly satisfying meal that feels indulgent yet is surprisingly easy to prepare. Experiment with different types of cheese ravioli or add a sprinkle of Parmesan for extra flavor. Enjoy!
Frequently asked questions
How do I prevent my ravioli from breaking when cooking?
Cook the ravioli in generously salted, boiling water. Stir them gently immediately after adding them to the pot to prevent sticking. Avoid overcooking, as this can make them fragile and prone to breaking. Cook them just until they float and are al dente.
Can I make the brown butter sauce ahead of time?
Brown butter is best made fresh, as its flavor and aroma are most potent when warm. While you can brown the butter in advance and reheat it gently, be very careful not to burn it during reheating. The texture might also change slightly.
What if I don’t like Brussels sprouts?
You can substitute thinly sliced kale or spinach. Add kale a few minutes before the end of the vegetable sautéing time to allow it to soften. Wilt spinach in right at the very end, just before tossing with the ravioli.
How can I make this dish vegetarian?
Omit the bacon and use 2-3 tablespoons of olive oil or a plant-based butter to sauté the shallots and Brussels sprouts. You can add smoked paprika for a smoky flavor. Ensure your cheese ravioli is vegetarian-friendly, as some contain animal rennet.
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