Cheese Ravioli with Roasted Brussels Sprouts and Pomegranate

Cheese Ravioli with Roasted Brussels Sprouts and Pomegranate

Servings: 4   |   Preparation: 30 Mins


  • 1 Package Celentano Large Round 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)


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. Bring a large pot of water to a boil. Cook ravioli according to package instructions drain and set aside. 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. 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.