Cheese Ravioli with Roasted Brussels sprouts and Pomegranate
Serves: 2 to 4
1 Package Celentano or Italian Village Cheese Ravioli
2 Cups Brussels sprouts, trimmed and cut in half
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher Salt
½ cup Balsamic Vinegar
½ cup Pomegranate Juice
2 Teaspoons Brown Sugar
2 Tablespoons Salted Butter
1 Tablespoon Extra Virgin Olive Oil
½ cup Pomegranate Arils (Seeds)
1. Preheat oven to 400 degrees, on a sheet pan toss Brussels sprouts with Olive Oil and salt. Roast for 10-15 minutes depending on the size of Brussels sprouts.
2. Bring a large pot of water to a boil. Cook Ravioli according to package instructions drain and set aside.
3. In a medium saucepan combine Balsamic, pomegranate juice, and brown sugar. Bring to a boil and then let simmer on medium low for about 15 minutes. It should reduce by half and have a syrupy consistency.
4. In a large pot melt butter (you can brown the butter at this point to add more flavor). Add 1 Tablespoon of oil, Brussels sprouts and Ravioli. Heat on medium until warmed through. Serve and drizzle with reduction and sprinkle with pomegranate seeds. Salt and Pepper to taste.