Preheat oven to 400 degrees, on a sheet pan toss Brussels sprouts with 2 tablespoons of olive oil and Kosher salt. Roast for 10-15 minutes depending on the size of Brussels sprouts. Bring a large pot of water to a boil. Cook ravioli according to package instructions; once cooked drain and set aside. In a medium saucepan, combine the balsamic vinegar, pomegranate juice and brown sugar. Bring to a boil and let simmer on medium-low for 15 minutes. The sauce should reduce by half and have a syrupy consistency. In a large pot, melt the butter – you can brown the butter to add more flavor. Add 1 tablespoon of oil, the Brussels sprouts and ravioli. Heat on medium until warmed through. Serve and drizzle with balsamic sauce reduction and sprinkle with pomegranate seeds.
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