Butternut Ravioli with Bacon & Brussel Sprouts
No matter the time of year Butternut is always a favorite. Try this fantastic flavorful dish! SKU# 41336
Ingredients
- 1 lb Butternut Squash Ravioli 41336
- 2 TBL Vegetable Oil
- 1 Cup Brussel Sprouts
- ½ Lb. Thick Cut Bacon
- 1 Cup Oyster Mushrooms*
- 3 Cloves Garlic
- Parmesan Cheese
- Fresh Sage
- Cracked Black Pepper
- Salt
Instructions
- Prepare ingredients. Slice the brussels sprouts in half lengthwise. Cut bacon in ½” slices. Thinly slice garlic. Clean and cut mushrooms, leaving them in 1” size pieces. Shave parmesan cheese.
- Render bacon. Heat a sauté pan to medium heat and add bacon pieces. Allow bacon fat to melt and bacon pieces become crispy, about 5 minutes. Once bacon pieces are crispy, with a slotted spoon remove the pieces, leaving the fat in the pan.
- In the same pan on medium high heat, add the mushroom and allow to cook and crisp, about another 5 minutes. Once cooked remove from pan.
- Add 1 TBL olive oil to the pan. Add the brussels sprouts to the pan and cook on medium until brussels sprouts become tender.
- While Brussels sprouts are cooking, bring a large pot of water to boil. Cook ravioli per instructions, about 3 minutes. Drian, set aside.
- Once the brussels sprouts start to become tender, add back the bacon, mushrooms, and ravioli to the pan. Mix and season with salt and fresh cracked pepper.
- Plate the contents of the pan evenly and top with fresh shaved parmesan and sage. Enjoy.
Notes
- Use any combination of wild mushrooms.
- Try finishing the dish with a splash of balsamic.
- Fry the sage for a crispy change.
Tried this recipe?Let us know how it was!