Shaved Brussels Sprouts with Hazelnuts and Sage over Pumpkin Ravioli
Serves: 2 large or 4 smaller portions
This is a recipe I have put on the menu of several restaurants in years past and recently was reminded of how much I love it. As you may know, every fall as the weather cools, Ciscoe and I cook up a new version of his favorite vegetable. This variation infuses extra flavor into the sprouts by thinly slicing them and then gently browning them with hazelnuts and sage. Serve that over creamy, sweet pumpkin ravioli and you have a truly lovely dish in no time at all.
- 10 to 12 large Brussels sprouts Add to list
- 1 tablespoon butter Add to list
- 2 tablespoons olive oil Add to list
- 2 cloves garlic, minced Add to list
- 1/4 cup chopped hazelnuts Add to list
- 1 tablespoon finely chopped fresh sage Add to list
- Salt and pepper, to taste Add to list
- Squeeze of fresh lemon juice or sherry wine vinegar, to taste Add to list
- 1 8-ounce package pumpkin or butternut squash ravioli (find these in the refrigerated section of the PCC Deli) Add to list
- Dried cranberries for garnish Add to list
Trim the outer leaves from the Brussels sprouts and run them through the 4-millimeter slicing blade of your food processor. (Or just cut them into thin slices with a knife.)
In a large sauté pan, combine the butter and olive oil over medium heat and add the garlic, Brussels sprouts, hazelnuts and sage. Cook, stirring frequently, until the Brussels sprouts begin to caramelize and are tender, about 4 to 5 minutes.
Season with salt and pepper and a splash of lemon juice or vinegar. Cook the ravioli according to the package directions. Serve the sprouts spooned over the hot ravioli and scattered with dried cranberries.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 27, 2012.