Brussels Sprouts and Ravioli in Maple Butter Sauce is a fantastic dish for the holiday season. So easy to make with any refrigerated or frozen ravioli. Simply slice the Brussels sprouts, brown them slightly, cook the ravioli, and then top them with maple pecans and pine nuts in delicious butter sauce. Enjoy!
It’s holiday cooking season! Four weeks until Christmas! If you’re in menu exploration mode, now is the time to add this dish to your list. Brussels Sprouts with Ravioli is a huge crowd pleaser, and one of my favorite recipes.
The goal for this Brussels Sprouts recipe is to cook something season appropriate, add some protein (bacon) and a handful of nuts for a powerful and comforting combination of a hearty, colorful meal. With some chopping (Brussels sprouts and bacon) and a hint of sweetness (maple syrup) involved.
Why you will love this recipe
Brussels Sprouts. I first learned to appreciate Brussels sprouts when I made a Brussels Sprout recipe with apples and Gorgonzola cheese. Brussels Sprouts are so crispy, delicious and amazing to work with!
Easy to make. Brussels Sprouts with Ravioli recipe is incredibly easy to make, yet is impressive and sophisticated.
Nutrition. Make a nutritious meal in the comfort of your home from fresh ingredients.
How to make ravioli with Brussels Sprouts
- Ravioli. First things first, we will be using square, round or any other shape ravioli here. You can choose cheese ravioli or ravioli filled with meat, chicken or even lobster.
- Brussels Sprouts. Slice the spruts thinly into bite sizes so that they are enjoyable to eat.
- Bacon. Chop bacon into small chunks before cooking it to make it easy an painless to cook the bacon! After bacon is cooked, simply pat it dry with paper towel to remove all grease and wipe the pan of any bacon grease as well.
- Butter. Don’t be afraid to use more (or less butter) than the recipe calls for. You can also substitute, or combine, with olive oil.
- Salt and pepper. Season well with salt and pepper. Seasoning really get lots of flavor out there!
- After seasoning the meat, allow it to rest for 5 to 10 minutes. Salting breaks down muscle fibers so they shrink less and retain more juices as they cook.
- Stainless steel skillet or cast iron pan both conduct the heat very well and are perfect to use when making ravioli with Brussels Sprouts.
Can I make it ahead?
I do not recommend making this ahead, but you can definitely prep the main components of your meal ahead of time and refrigerate them until ready to cook a yummy ravoili dinner!
Tips and tricks
Cooked Brussels Sprouts to light green color. Do not overcook the sprouts! As long as you have light browning on one side – this indicates that Brussels Sprouts are soft and ready. Overcooking will lead to Brussels sprouts diminishing in size.
Add more butter and/or olive oil. You can add more butter as you cook if needed. Olive oil is also a good substitute for butter in this recipe.
Brussels Sprouts and Ravioli with Maple Butter Sauce
- 1 pot
- 1 Skillet 12 inch
- 1 Wooden spatula
- 1 collander or strainer
- 2 paper towels
- salt and pepper
- 1 lb. ravioli, cheese, meat or lobster
- 4 strips bacon, sliced
- 2 tablespoon olive oil
- 3 shallots, chopped
- 3 cups brussels sprouts, sliced
- ⅓ cup butter
- ⅓ cup maple syrup
- ½ cup pecans, chopped
- ½ cup pine nuts
- Heat up water in a pot. Once boiling, add ½ teaspoon of salt and ravioli. Cook according to the package instructions until semi soft (al dente).
- Preheat large 12 inch skillet on medium high heat. Add sliced bacon and cook until crisp. Remove bacon pieces into a paper towel.
- Wipe the same skillet and add the olive oil. On medium high heat add the shallots and cook for 3-4 minutes until translucent. Next add the Brussels sprouts. Cook until the sprouts are brownish on at least one side, about 4 to 5 minutes. Season with salt and pepper. The Brussels sprouts should be light green in color.
- Remove the Brussels sprouts from the skillet to a dish.
- Add butter to the same skillet, next add pecans, pine nuts, maple syrup and cook over medium heat, cooking until the butter begins to brown, about 3-4 minutes.
- Reduce the heat to low and add the ravioli into the sauce. Add cooked Brussels sprouts last and mix everything together. Serve immediately.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
I see shallots in the instructions but not the ingredients list. Love the idea of adding them, how many would you recommend including?
Thanks Emma – I added the missing shallots:). I used three and I sliced them thinly.