Cheese ravioli with sautéed Brussels sprouts and bacon. Incredibly delicious, flavor packed and ready in about 30 minutes. Jazzed up with some big flavors like sage, garlic, balsamic vinegar and a pinch of red pepper flakes to crank up the heat. A handful of toasted hazelnuts adds a tasty crunchy touch. A super hearty dinner that everyone will love.
This easy pasta dinner starts with toasting hazelnuts in the skillet. Then we use the same pan to cook bacon until crispy, next the Brussels sprouts get sautéed in the bacon grease. The sautéed Brussels sprouts pair so well with the cheesy ravioli, they’re golden brown with a little char on the edges and perfectly crisp-tender.
These Brussels sprouts get a little bit of spice from the crushed red pepper flakes, which nicely cuts through the flavors, but if you don’t like the spicy punch, feel free to leave them out.
Let me guide you through the recipe with this step-by-step VIDEO.
Vary this recipe at will.
- use homemade or store-bought ravioli filled with parmesan, ricotta or goat cheese
- or swap ravioli for tortellini or pasta
- instead of hazelnuts, use walnuts, pine nuts or pistachios
- swap bacon for pancetta, or leave it out and sprinkle with some parmesan for a satisfying vegetarian version
- serve as a side or as a main dish with a big salad on the side drizzled with balsamic dressing
Try These Next
- Ravioli in Creamy Parmesan Sauce
- Creamy Tortellini Soup with Sausage
- One-Pot Chicken Stroganoff with Orzo
Cheese Ravioli with Sautéed Brussels Sprouts
- 1.1 pounds/500 g cheese ravioli
- 2 ounces/50 g hazelnuts chopped
- 7 ounces/200 g salted bacon bits
- 1.1 pounds/500 g Brussels sprouts
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 1 shallot thinly sliced
- 1 garlic clove minced
- 1 tsp salt more to taste
- 1 tsp black pepper more for serving
- 1/2 tsp red pepper flakes more for serving
- 6 fresh sage leaves chopped (or 1 tsp dried sage)
- 2 tbsp balsamic vinegar
- Get all the prep done before you start cooking: mince the garlic, finely slice the shallot, chop the hazelnuts and chop the fresh sage.
Remove the outer leaves from the Brussels sprouts, cut off the tip of the stem. Cut the Brussels sprouts in half.
Set a large pot filled with generously salted water and bring to a boil.
- Heat a large skillet over medium, add hazelnuts and toast until fragrant. Remove from skillet.
- Heat oil and 1 tbsp butter. Add bacon, cook until crispy, about 3 minutes. Remove from skillet, leaving the bacon grease in the skillet.
- Add Brussels sprouts and arrange them in a single layer. Cook undisturbed for 5 minutes, until golden brown. Then start stirring the Brussels sprouts.
- Continue to cook, stirring occasionally, until the sprouts are crisp-tender and golden brown, about 6-8 minutes more. Add the remaining butter, then stir in shallot and garlic. Cook until fragrant. Add salt, black pepper, red pepper flakes and sage leaves. Cook for 3 minutes more.
- In the meantime, add ravioli to the pot with boiling water. Cook for 2-3 minutes. Drain, reserving 1/4 cup of the cooking water.
- When ready, add balsamic vinegar, cooked bacon and the cooking water to the sprouts. Drop the ravioli into the skillet, toss until combined. Adjust salt to your own taste. Finish off with toasted hazelnuts, extra black pepper and red pepper flakes. Serve!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.