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.