ravioli with brussels sprouts and bacon

Feb 05, 2014

ravioli with brussels sprouts and bacon

I feel as though I have a small apology to make. I'm sorry that there's been so much food on this blog lately and not much of anything else. It's been really hard to take any style pictures what with this polar vortex going on and all. Plus, food has basically been my life for the past month or two. Well, I suppose it's everyone's life and all considering we need it to survive, but this is how my schedule has been going: wake up, go to work, come home, cook dinner, do some stuff around the house, do some homework, do some blogging, shower, bed. That doesn't leave me with very many interesting things. Unless you wanna know what shampoo I use or how to scoop a kitty litter. Those things just aren't as blog-worthy as say, this delicious ravioli dish with crispy bacon, sauteed brussels sprouts, and toasted pecans. mmmm. Anyway, enough with this blabbering. On with the food!!!

This may or may not be my favorite dish that I've made thus far at home. There are so many yummy flavors and it was so so quick and easy. Plus, I've been trying to find yummy ways to incorporate more veggies into our diets since neither David or I get enough. Also, Emma from A Beautiful Mess is always inspiring me to try some Brussels sprouts. I've been getting weird stomachaches lately (probably because I have a horrible fear of throw up and everyone around me has had the flu, therefore I'm in a constant state of anxiety. And yes, I did just publicly admit one of the weirdest things about me. I apologize) which obviously leads to stomachaches and me not eating much. This dinner though...I ate A LOT. Not too much, but just enough and it left me going to bed so happy that night. Anyway, without further ado (and before I admit more weird things about myself) here is My Favorite Recipe of the Year so Far:

to make ravioli with brussels sprouts and bacon:adapted only slightly from Real Simple

1 pound cheese ravioli
6 slices thick bacon
a few glugs of olive oil
1/2 cup roughly chopped pecans
5-6 medium brussels sprouts, sliced thinly horizantally
salt and pepper to taste
1 Tablespoon white wine vinegar
freshly grated parmesean to finish

Cook your ravioli according to package directions.

While your water is boiling, start cooking bacon. While the bacon was simmering and spitting away, I chopped my pecans and sliced the brussels sprouts. When the bacon is crispy, place on paper towel lined plated to drain of excess fat. Wipe out most of bacon grease with paper towel (I left a little in for extra flavor). Heat olive oil over medium heat. Toss in the chopped pecans and toast for a few minutes. Add the brussels sprouts, salt, and pepper. Sautee for a 4-5 minutes until slightly wilted. Stir in the white wine vinegar and bacon. Warm through for a few minutes. Serve with brussels sprout mixture spooned over ravioli.

Enjoy!

Feb 5, 2014 9:51:29 AM | daily life, dinner, food, recipes