This is the best left-overs meal I think I’ve ever made! I was trying to use up some stuff in the fridge and based the recipe on this Caramelized Brussels Sprouts recipe (which I thought was a little too sweet, by the way).
Ravioli with Sauteed Brussels Sprouts and Golden Raisins
serves 4-5
1 package refrigerated cheese ravioli
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound Brussels sprouts, thinly sliced
1 tablespoon balsamic vinegar
1/2 cup coarsely chopped pecans
1/2 cup golden raisins
salt and pepper
freshly grated Parmesan cheese, for serving
Cook ravioli according to package directions. Meanwhile, cook garlic in olive oil for a few seconds and then add the Brussels sprouts. Saute for 5-7 minutes, or until tender. Add pecans and raisins and stir. Toast the pecans in the pan for a minute or so. Take the pan off the heat, add the vinegar, stir, and toss with ravioli. Garnish with Parmesan cheese.
