Thursday, January 12, 2012

Brussel Sprout Pecan Ravioli

We have an over abundance of ravioli at my house at the moment due to a soda/frozen pasta trade that has been moving too fast for us to keep up with. That being said it was Sunday and I was itching to cook a meal and make some space in the freezer.

And so I give you ravioli with brussel sprouts and pecans!

I used this recipe as a reference and eliminated the bacon and substituted balsamic vinegar for the white wine vinegar because everything's better with a little balsamic.

It went very nicely with my Long Trail IPA.

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