Roasted Brussels Sprouts Ravioli

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I don’t know how else to say this.

But I would almost 100% rather have this meal coursing through my veins than blood. Okay wait, I take that back. I wouldn’t be able to taste it. What I really want is for a single ravioli with a light coating of tomato sauce to sit on my tongue for the rest of my life. Wait! Not quite that. I want to tenderly chew the ravioli so that the delicate flavors of the roasted brussels sprouts and the sweet garlic against the tang of the tomato sauce continually burst and massage every single taste bud of mine until Kingdom come.

On repeat.

  

You know I’m all.about. using Won Ton wrappers in place of pasta. Remember this? And this? (You won’t remember that second link because it was my very first post ever on Tumblr and it was before you and I were in love.) Total cheerleader for them. Leaves more room in life for things like miming.

But then I saw Joy making cute little purses out of them the other day and I thought, “Ugh! That’s cute. I want to be cute.”

And with the last of my 400 pound bag of brussels sprouts hissing at me from the crisper, my shining moment in life had arrived.

Look at all that shining right there.

Shine. Shine. Shine.

If I could pin you down and Chinese ravioli torture you with this meal, it would undoubtedly be the best moment of your life.

I am on my hands and knees. . .

BEEEEEGGING YOU to make this as soon as you regain vision.

I hope they serve this in heaven, because I just fell to my death.

 Roasted Brussels Sprouts Ravioli:

 What it took for 4:

* 1 pound brussels sprouts, sliced in half lengthwise
* 6 cloves garlic, in the skin
* 3 Tbs extra-virgin olive oil, divided
* 1 pinch coarse salt and freshly ground pepper
* 1/4 cup freshly grated parmesan cheese
* 40 Won Ton wrappers
* 1 (14.5 oz) can diced tomatoes, blitzed in a mini food processor

Preheat oven to 400.

Toss the sliced sprouts and garlic cloves with 2 Tbs. oil and a good pinch of salt and pepper on a baking sheet. Roast for 30 minutes.

Place the roasted sprouts into a food processor. Squeeze the roasted garlic out of each skin and toss them in. Add the cheese and the last Tbs oil. Pulse until combined, just shy of a puree. Taste it. Need salt? Add a pinch.

Place a little dollop of the sprout mixture in the corner of each Won Ton wrapper. Wet the edges of the wrapper (I had a little bowl of water so I wasn’t constantly licking and licking) and fold the wrapper over to form a triangle. Then take two corners and fold them in, wetting to close and form little purses. You can’t say these aren’t adorable.

Bring the tomato sauce to a light simmer, toss in a little pinch of salt and pepper and keep it going on medium-low.

Bring a pot of salted water to a boil. Slide each ravioli into the water, a few at a time and boil for only 30 seconds. Using a spider or slotted spoon, transfer raviolis to a plate.

Top with a light coating of tomato sauce, garnish with basil and experience serious salvation.

 

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44 Responses to Roasted Brussels Sprouts Ravioli

  1. Gina @ Running to the Kitchen January 23, 2012 at 2:33 pm #

    I die of ravioli cuteness overload. I think I must live in the one corner of the world where they don’t sell wonton wrappers. I seriously cannot find those things for the life of me!

    • marlene April 4, 2012 at 5:52 pm #

      Gina, Did you look in the produce aisle …where the perishable foods are stocked ,,after roaming the aisles for 30 minutes thats where I found them..bye the way you can freeze them. Good Luck

  2. Cookbook Queen January 23, 2012 at 2:34 pm #

    Only you could make Brussels Sprouts look this good, Bev. Only you.

  3. Maria January 23, 2012 at 2:35 pm #

    LOVE this recipe!!!

  4. Megan @ Country Cleaver January 23, 2012 at 2:35 pm #

    I’m staring at this thinking I could make a brussels sprout lover out of my fiancee yet!! Woo! So delicate and tender looking. Way to go Bev! ~Megan

  5. Jennifer | Mother Thyme January 23, 2012 at 2:44 pm #

    This is totally on my menu for this week now! Love it!

  6. Erin January 23, 2012 at 2:51 pm #

    Oh wow! I can only imagine how great this is.

  7. Patti Getty January 23, 2012 at 3:12 pm #

    Oh My Goodness!! I think I want to lick the screen. I am leaving for the store right now to get the needed ingredents and I am making these today. I am so hungry right now. Holy Cow!!

  8. Becca @ Amuse Your Bouche January 23, 2012 at 3:14 pm #

    Oh wow! I’ve never been the biggest fan of brussel sprouts, but they look delicious in this!

  9. Blog is the New Black January 23, 2012 at 3:17 pm #

    LOVING this idea!

  10. kelley January 23, 2012 at 3:21 pm #

    I think you might have gone and outdone yourself with this one. You just raised the raised the ravioli bar. Is there a ravioli bar?

  11. Michelle January 23, 2012 at 3:33 pm #

    Good God woman!! Can I just hang in your head for a day or two?!?! These sound great! Definitely going on my must do list :)

  12. Jessica January 23, 2012 at 3:39 pm #

    I just want to curl up and go to sleep right in the center of that bowl.

  13. Kara January 23, 2012 at 3:41 pm #

    I saw that post from Joy and I wanted to make it but these look even better. I can’t wait to make them!

  14. Julie @ Table for Two January 23, 2012 at 3:48 pm #

    how cute are these? i bet they’re super delicious!! yum!!

  15. Cookie and Kate January 23, 2012 at 3:53 pm #

    I’m freaking out. Totally freaking out. I love this recipe. Joy often inspires my recipes, but this… I never would have thought of. You’re brilliant!

  16. DessertForTwo January 23, 2012 at 3:56 pm #

    I loved seeing your first post! and I love brussel sprouts–win win!

  17. Melissa // thefauxmartha January 23, 2012 at 3:58 pm #

    Holla! I want brussels in my raviolis too!

  18. Lauren January 23, 2012 at 4:05 pm #

    Umm, I am loving EVERYTHING about these.

  19. Elena January 23, 2012 at 4:09 pm #

    I need to go buy myself a bag of brussels sprouts because these look so yummy! I would have never thought of doing something like this. I love it!

  20. Julia January 23, 2012 at 4:32 pm #

    Of course I would notice your nail polish. I’m a nerd. The color makes me think of a balsamic drizzle… I should submit that as a name proposal to OPI… None of which has to do with how AMAZING these raviolis look, great idea!!!

  21. Katie January 23, 2012 at 5:14 pm #

    I am head over heals for brussels sprouts, won ton thingies, and you.

  22. Averie @ Love Veggies and Yoga January 23, 2012 at 5:25 pm #

    Looks wonderful and love that you rolled them up so perfectly and neatly!

  23. Deanna B. January 23, 2012 at 6:24 pm #

    I just taught someone how to make ravioli from scratch. Like we made the dough and everything. I’m a bit of an overachiever/showoff sometimes. I need brussels sprout filling in my life.

  24. Aimee @ ShugarySweets January 23, 2012 at 6:42 pm #

    Beautiful, looks so delish.

  25. nicole {sweet peony} January 23, 2012 at 7:04 pm #

    love this! they’re adorable & sound deeeelish!

  26. Rachel @ Not Rachael Ray January 23, 2012 at 8:00 pm #

    I LOVE this!

  27. Katrina @ Warm Vanilla Sugar January 23, 2012 at 9:31 pm #

    This sounds sooo delicious!

  28. kale @ tastes good to me! January 23, 2012 at 10:20 pm #

    PLEASE, oh please, Chinese ravioli torture me. right. NOW.

  29. Amanda @ Once Upon a Recipe January 23, 2012 at 10:26 pm #

    I want to be cute too! But mostly, I want to eat these. Yum!

  30. Adrianna from A Cozy Kitchen January 23, 2012 at 10:30 pm #

    I WANNA BE CUTE, TOO. This means I need to make these.

  31. Cassie January 24, 2012 at 1:27 am #

    I’ll take the whole pan.

  32. Sara {Home is Where the Cookies Are} January 24, 2012 at 2:08 am #

    Um. . . yum? Can you come make me dinner sometime?

  33. Karla January 24, 2012 at 2:30 am #

    Ugh all the things you can do with a food processor! This is probably my #1 motivation to get married. Sad? A little.

  34. Jamie @ Thrifty Veggie Mama January 24, 2012 at 2:35 am #

    This looks so amazing! I am in love with Brussels sprouts right now!

  35. Megan @ MegGoesNomNom January 24, 2012 at 3:54 am #

    zOMG these look amazing! What a unique idea! I’ve never seen anything like these before, and love the short, approachable ingredient list. Must make these ASAP!

  36. Kelsey January 24, 2012 at 4:33 am #

    Mamma Mia!! This look amazing Bev!

  37. Deborah January 24, 2012 at 6:45 am #

    You are seriously a genius!

  38. Joanne (Inspired Taste) January 24, 2012 at 7:45 pm #

    Loving these, Bev! Making them soon.
    -Joanne

  39. Marly January 25, 2012 at 4:04 pm #

    You make them look so easy…which gives me the foolish notion I could do these myself. Oh, now why’d you have to go do that! Now I’m gonna have to put this on my “must try” list!

  40. the beck's March 13, 2012 at 12:45 am #

    We made these a couple of days ago and had them as the main with a salad. Though very good they would have been better as a side for a beef stew or other rich dish. The roasted sprouts have a slightly bitter flavor (not a bad thing) that would hold its own with a rich sauce. We just found this site and have enjoyed a couple of the recipes here. Thank you

  41. Jen December 16, 2012 at 9:53 am #

    Just recently made these and everyone loved them. So much in fact that the took the bag of frozen ones home and now all I can think about is making them again. I deviated slightly from the recipe and added some crisped prosciutto ham to the half the mix and those were equally as amazing.

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  1. Worthy of the Week | Oh hey, what's up? - November 2, 2012

    [...] love for Brussels sprouts is well documented, so you know this roasted Brussels sprouts ravioli is on my [...]

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