Ravioli with Brussels Sprouts and Bacon

looked forward to this dish all week, and maybe it was my fault for getting my expectations way too high, but this one wasn't quite what I hoped. Each of the individual components tasted great individually, and they're all some of my favorites, but together they were dry and somewhat dull. Boo.

FRIDAY:




Ravioli with Brussels Sprouts and Bacon
Serves 4| Hands-On Time: 20m | Total Time: 20m
Ingredients

* 1 pound cheese ravioli (fresh or frozen)
* 6 slices bacon
* 3 tablespoons olive oil
* 1/2 cup pecan halves, coarsely chopped
* 1/2 pound Brussels sprouts, thinly sliced
* kosher salt and black pepper
* 1 tablespoon white wine vinegar
* grated Parmesan, for serving

Directions

1. Cook the ravioli according to the package directions.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
3. Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
4. Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
5. Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
6. Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.