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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)


Cooking Directions:


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.