Brown Butter Brussels Sprout and Bacon Ravioli.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ravioli tossed with a nutty brown butter sauce, crispy bacon, and roasted brussels sprouts topped with hazelnuts. This elegant pasta dish combines fall flavors with rich, buttery sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- zest of 1 lemon
- 1 pinch crushed red pepper flakes
- 1/2 cup grated manchego or parmesan cheese
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1261mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 438mg
- Calcium
- 315mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.