Brussels and bacon

Tried a new dish tonight, that came out well, so I decided to share it. This recipe came from Real Simple Magazine.

Ravioli with Brussels Sprouts and Bacon

1 lb cheese ravioli (fresh or frozen)
6 slices bacon
3 Tbs olive oil
1/2 cup pecan halves, coarsely chopped (I used walnuts)
1/2 lb Brussels sprouts, thinly sliced
Kosher salt and black pepper
1 Tbs white wine vinegar
Grated Parmesan, for serving

• Cook the ravioli according to the package directions
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and break into pieces when cool.
• Wipe out the skillet and heat 2 tablespoons of the oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2-4 minutes. Add the Brussels sprouts, salt and pepper and cook, tossing occasionally, until just tender, 3-4 minutes more; stir in the vinegar. Add the bacon and toss to combine.
• Serve the Brussels sprouts mixture over the ravioli, drizzle with the remaining oil, and top with Parmesan, if desired.

I threw this together with a salad of mixed greens, tomatoes and marinated butter beans and cheesy garlic bread. This was super easy to prepare, and only took about 20 minutes. I would definitely recommend this dish for someone who has to come home and cook after work.