Ravioli Bliss! Brown Butter & Bacon Dream!
Ravioli bacon: master this amazing brown butter and Brussels sprout dish. Perfect for a cozy, satisfying meal that's full of flavor.
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
- 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- 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.