Homemade Sage Brown Butter Ravioli with Brussel Sprouts & Applewood Bacon
Sage Brown Butter Homemade Raviolis with Brussel Sprouts & Applewood Bacon! Fall and winter Sundays can for sure lead to some scaries. It’s cold, it gets dark early, and the work week is once again upon us. So to make Sundays a little less scary, we have been using our brand new kitchen tools from HelloCucina to make “homemades.” If you are Italian you definitely understand using the phrase “homemades.” I grew up calling homemade pasta homemades, and this will definitely stick with me as it brings back so many memories of my mommom.
However, this Sunday was our first time making homemade raviolis, but it’s safe to say it won’t be our last! We are so impressed with all the pasta making products we have received from HelloCucina !! Their ravioli press and pasta maker helped us craft this perfect Sunday dish! It’s cozy and it’s comforting which is exactly what we need to cure these Sunday scaries!
Now let’s talk about this sauce! Brown butter is really good on any pasta dish lets be honest, but have you ever tried it with cheesy ricotta stuffed raviolis?! The sage brown butter adds the perfect touch to a cheesy ravioli and it is such a fall inspired dish. Top it with the roasted Brussel sprouts and applewood smoked bacon and it is even more festive for fall. I am BIG on Brussel sprouts, don’t judge ;) ! This was our first time trying them in a ravioli dish, let me tell you, we were not disappointed!
We used 4 eggs and 3 cups flour to make the dough. We used our HelloCucina pasta maker and ravioli maker!
Ingredients:
1 stick butter
Large handful sage leaves about 20
3/4 lb Brussels sprouts quartered
3-4 slices thick cut bacon chopped
Salt and pepper
3 tablespoons olive oil
Shaved Parmesan cheese
Directions:
Roast Brussels sprouts and bacon on a large baking sheet drizzled with olive oil salt pepper in 400degree oven for 20 minutes till browned.
Meanwhile in a large skillet, heat the butter add the sage leaves sautéing till crisp and set aside.
Cook the ravioli, when cooked, remove with a slotted spoon so the don’t break. Add them to the skillet with the sage butter and gently toss. Add the Brussels sprouts and bacon and top with Parmesan cheese.
