Monday, March 12, 2012

cheese ravioli with brussel sprouts and bacon

My kind of weeknight meal is quick to make (ideally 30 minutes or less), doesn't require full focus (I can come in and out of the kitchen while I'm unpacking my bags or throwing on comfy clothes), and somehow manages to get some veggies on my plate.

Oh, and if there's bacon - that's a huge plus.

This meal hits all of those requirements. And it's sort of fancy-looking with its shaved brussel sprouts, so you can be really impressed with your weeknight capabilities.

My other favorite part of this meal? You could totally prep all the veggies (slice the onions and shave the brussel sprouts) on a Sunday, and then this dinner will take you about 10 minutes to throw together.

Cheese Ravioli with Brussel Sprouts and Bacon

1 package of your favorite cheese ravioli (I like TJ's jumbo cheese ravioli)
about 10 brussel sprouts, cleaned
1/2 medium brown onion
2 pieces bacon
about 2-3 tablespoons freshly grated parmesan
1 tablespoon butter
1 1/2 ounce freshly squeezed lemon juice
Salt and pepper to taste

Bring a pot of water up to boil and cook the ravioli according to the package.

Cook the bacon in a skillet over medium heat until its prepared to your liking. I like it on the softer side, while others like crispy. Remove the bacon to a paper towel-lined plate. Retain the bacon fat in the skillet.

Using a mandolin, shave the brussel sprouts. If you don't have a mandolin, you can use the large side of a cheese grater. Cook the shaved brussel sprouts in the bacon fat over medium heat until slightly wilted, about 3 minutes. Remove to a plate and toss immediately with 1 ounce lemon juice and a generous amount of black pepper. Chop the bacon into small, bite-sized pieces. Mix the bacon with the brussel sprouts.

Thinly slice the 1/2 of a brown onion. Add butter, onion, and a generous amount of salt to same skillet over medium heat. Cover and cook about 7 minutes until onions are caramelized, stirring once or twice.

Mix the onions, bacon, brussel sprouts together. Add last 1/2 ounce of lemon juice. Taste the mixture to see if it requires more seasoning.

Drain ravioli. Top ravioli with brussel sprout, bacon, onion mixture. Garnish with parmesan.

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