Ravioli With Brussels Sprouts and Bacon

By west757

An adaptation of a recipe from Real Simple. I used thick slice pepper bacon, added sliced onions, substituted pine nuts for pecans and made a sauce using the reserved pasta water.

Truly easy and delicious dinner. Serve with a salad.

Ingredients

• 1 pound cheese ravioli (fresh or frozen)
• 6 slices, thick cut pepper bacon
• 3 tablespoons olive oil
• 1/2 cup pine nuts or pecan halves, coarsely chopped
• 1/2 pound Brussels sprouts, thinly sliced
• 1/4 cup thinly sliced onions, halved
• kosher salt and black pepper
• 1 tablespoon white wine
• 1/4 cup reserved pasta water
• grated Parmesan, for serving

Preparation

Step 1

Cook the ravioli according to the package directions.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pine nuts and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
Add the Brussels sprouts and onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
Stir in the white wine. Add the bacon and toss to combine. Add reserved pasta water and let thicken. Add the ravioli and stir together. Place on platter and drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.