When you’re in need of an easy and delicious 30 minute meal, make this Ravioli with Brussels Sprouts and Pancetta.
Is there anything more cozy than a big plate of buttery, cheesy pasta? I think not. Top it with some crispy brussels sprouts and pancetta and you’ve got yourself a delicious complete meal in under 30 minutes. It really doesn’t get any better.
This recipe started as one of those “clean out the fridge and use what you’ve got for dinner tonight” meals. It turned out so delicious, I kept making and tweaking it and decided to share. So, let’s get into it.
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What do I need to make Ravioli with Brussels Sprouts and Pancetta?
This recipe is SUPER fast and easy and I’m including all of the substitutions below so that you can make this with what you have on hand.
Ravioli – I always have a bag of cheese ravioli in my freezer. It’s a seriously clutch ingredient when you need a pasta fix and it can be dressed up in so many different ways. You can use any kind of cheese ravioli or even tortellini. Spinach or butternut squash ravioli would also work too.
Shredded Brussels Sprouts – you can thinly slice them by hand or with your food processor. I just grab a bag of shredded brussels sprouts from Trader Joe’s or Whole Foods.
Pancetta – If I know I’m going to make this ahead of time, I ask the deli counter to give me one 1/2 inch thick slice of pancetta. You can also sometimes find it diced in the packaged deli section. If you don’t have or can’t find pancetta, regular bacon is a perfect substitute!
Pine Nuts – I generally always have these in my pantry. Pecans are a great substitute or you can just leave them out. I love the textural bit of crunch that the nuts bring.
Lemon – A pop of acid is very necessary. I love fresh lemon juice in this recipe. If you don’t have any lemons, substitute apple cider vinegar.
Dried Thyme – Adds just a bit of herbiness to it.
Shallot – just one adds a bit of flavor. If you don’t have any, leave it out. However, I highly recommend you start having shallots along with onions and garlic on hand at all times.
Butter and Olive Oil – Definitely use both, it brings flavor and is important in each step of the process. If you read any of my recipes, you know that my obsession with both Kerrygold butter and The Furies Olive Oil is very real.
Parmesan Cheese – No substitute for good old parmesan. Not sure why you would try to eat pasta without it.
Salt & Pepper – A little pinch of salt and an aggressive amount of black pepper. I like to use a lot of black pepper for a little cacio e pepe like vibe but you do you!
Cheese ravioli topped with crispy brussels sprouts and pancetta in a buttery pan sauce.
- 1lb cheese ravioli
- 4 oz diced pancetta (or 4–5 slices thick cut diced bacon)
- 12 oz shredded brussels sprouts
- 2 tbsp olive oil
- 1 medium shallot, thinly sliced
- 4 tbsp butter
- 2 tbsp pine nuts (or substitute 1/4 cup of pecans, broken into pieces)
- Juice of half a lemon (or 2 tbsp apple cider vinegar)
- 1/2 tsp dried thyme
- 2 tbsp grated parmesan (plus more for serving)
- Salt & lots of black pepper
- Red pepper flakes for heat
- Bring a large pot of salted water to a boil and cook ravioli according to package directions. Reserve about a 1/4 cup of starchy pasta water before you drain. Set aside.
- In a large skillet over medium low heat, cook the pancetta until the fat is rendered and the pancetta is crispy. Use a slotted spoon or spatula and transfer pancetta to a paper towel lined plate to drain.
- Wipe the skillet with a paper towel to absorb the majority of the grease. Add in olive oil and turn up the heat a little bit. When the oil is shimmering, add in brussels sprouts and a pinch of salt and cook until the edges are a bit crispy.
- Add in sliced shallot and cook another 2-3 minutes. Transfer brussels sprouts and shallots to a plate.
- In the same skillet (it’s ok if some bits are stuck in the pan!) turn the heat down and melt butter.
- Add the pine nuts (or pecans) to the melted butter and cook over medium heat for 2-3 minutes until butter begins to brown and nuts are toasty.
- Turn the heat down to low and add thyme and lemon juice. Scraping up any bits from the bottom of the pan. Add ravioli, a splash of pasta water, parmesan and black pepper and toss until cheese is melted and ravioli is coated in sauce.
- Remove ravioli from heat, top with crispy brussels sprouts, pancetta and a pinch of red pepper flakes. Serve with extra parmesan for sprinkling.
Leftovers keep well in the refrigerator in an airtight container for 2-3 days.
To make this vegetarian, omit the pancetta and start the process with cooking brussels sprouts in olive oil.
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