Ravioli with Sauteed Brussels Sprouts and Cranberries
serves 4-5

1 large 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 dried cranberries
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.