Shaved Brussels Sprouts with Hazelnuts and Sage over Pumpkin Ravioli | PCC Natural Markets

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Shaved Brussels Sprouts with Hazelnuts and Sage over Pumpkin Ravioli

Serves: 2 large or 4 smaller portions

4.384615
Your rating: None (13 votes)
Your rating: None (13 votes)

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.

Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free soy-free iconSoy-free

Preparation

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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 27, 2012.

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