Ravioli with Brussels Sprouts and Bacon

Every other week on Sundays I get a huge box of fresh fruit and vegetables from local California farms delivered to my door as a part of CSA California.  I LOVE opening up the box when it arrives to see what's inside.  It's like Christmas morning.  Everything always looks SO good (and tastes so good), and I've even gotten the chance to cook with and taste some veggies and fruits that I don't usually buy (like persimmons, but the jury's still out on that one).

This week's box included green beans, corn, kiwi, plums, limes, beets, microgreens, carrots, and.....BRUSSELS SPROUTS!  I decided to tackle the brussels sprouts first as I happened to have all the ingredients for the perfect brussels sprouts recipe already in my fridge.  If you are a brussels sprouts hater, this recipe will convert you.  It's that good.

All you need is pre-made fresh ravioli, bacon, brussels sprouts, white wine vinegar (or balsamic or champagne vinegar or red wine vinegar...you get the picture), and Parmesan cheese.   It takes a little time cleaning and cutting the brussels sprouts, but overall this meal doesn't take longer than 30 minutes to make and all that hard work is soooo worth it.

Ravioli with Brussels Sprouts and Bacon
adapted from Real Simple


1 lb. cheese ravioli (fresh or frozen)
5-6 slices bacon
1/2 lb. brussels sprouts, halved and thinly sliced
1 tbsp. white wine vinegar
salt and pepper
Parmesan cheese, for serving

Fill a large pot with water and bring to a boil.  You'll put the ravioli in there when you're almost ready to serve.  Don't cook the ravioli too soon.  Since you're using fresh ravioli, it will cook in minutes, so you can wait until everything else is finished to toss in the ravioli.  But, make sure the water is boiling and ready to go.  You won't want to have to wait on the water to boil when your mouth is salivating from the smell of bacon and brussels after you've made the "sauce."

Cut up the brussels sprouts first.  Remove any loose leaves from the outside first and then rinse in cold water.  Next, chop off the stems.  You'll be left with what looks like a teeny-tiny cabbage.  Cut said teeny-tiny cabbage in half and thinly slice each half.  Set aside.

Chop the bacon slices into half-inch pieces and saute in a large skillet over medium-high heat until  crisp.  Remove the bacon, leaving behind the drippings.  Add the brussels sprouts to the bacon drippings and saute over medium-heat until wilted and browned, about 3-4 minutes.  Add the vinegar and scrap the bacon scraps from the bottom of the pan.  Salt and pepper to taste.  Turn heat to low and cook the ravioli.

Once the ravioli are ready, add them to the brussels/ bacon mixture.  Toss everything gently together.  Serve with Parmesan sprinkled on top.