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White plate with oval ravioli topped with shredded brussels sprouts and crispy pancetta.
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5 from 1 vote

Ravioli with Brussels Sprouts and Pancetta

Cheese ravioli topped with crispy brussels sprouts and pancetta in a buttery pan sauce.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: dinner, Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 744kcal
Author: Jessica

Ingredients

  • 1 lb 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 ¼ cup of pecans, broken into pieces
  • Juice of half a lemon or 2 tbsp apple cider vinegar
  • ½ tsp dried thyme
  • 2 tbsp grated parmesan plus more for serving
  • Salt & lots of black pepper
  • Red pepper flakes for heat

Instructions

  • Bring a large pot of salted water to a boil and cook ravioli according to package directions. Reserve  about a ¼ 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.

Notes

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.

Nutrition

Calories: 744kcal | Carbohydrates: 57g | Protein: 25g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 1043mg | Potassium: 447mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1030IU | Vitamin C: 73mg | Calcium: 91mg | Iron: 14mg