INGREDIENTS
1 lb
cheese ravioli
4 slices
bacon
2 tbsp
extra virgin olive oil
3/4 lb
brussels sprouts
1 serving
kosher salt
1 medium
shallot
4 tbsp
salted butter
1/2 cup
hazelnuts
2 tbsp
apple cider vinegar
1 tbsp
fresh thyme leaves
1
lemon zest
1 pinch
red pepper flakes
1/2 cup
parmesan cheese