Brussels Sprouts and Ravioli with Maple Butter Sauce
Easy and delicious meal that combines ravioli with Brussels sprouts, maple pecans and pine nuts.
Calories 3867kcal
Equipment
- 1 pot
- 1 Skillet 12 inch
- 1 Wooden spatula
- 1 collander or strainer
- 2 paper towels
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 3867kcal | Carbohydrates: 300g | Protein: 101g | Fat: 260g | Saturated Fat: 79g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 85g | Trans Fat: 3g | Cholesterol: 466mg | Sodium: 3945mg | Potassium: 2067mg | Fiber: 30g | Sugar: 84g | Vitamin A: 3961IU | Vitamin C: 225mg | Calcium: 387mg | Iron: 57mg