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.
(Serves 2 large or 4 smaller portions)
10-12 large brussels sprouts
1 tablespoon butter
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup chopped hazelnuts
1 tablespoon finely chopped fresh sage
Salt and pepper to taste
Squeeze of fresh lemon juice or sherry wine vinegar to taste
1 8-ounce package pumpkin or butternut squash ravioli, (find these in the refrigerated deli section)
Dried cranberries for garnish
Trim the outer leaves from the Brussels sprouts and run them through the 4 mm 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 4-5 minutes.
Season with salt and pepper and a splash of lemon or vinegar. Cook the ravioli according to the package directions. Serve the sprouts spooned over hot ravioli and scattered with dried cranberries.