Shaved Brussels Sprouts with Hazelnuts and Sage over Pumpkin Ravioli recipe | PCC Community Markets

Ingredients

• 10 to 12 large Brussels sprouts
• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped hazelnuts
• 1 tablespoon finely chopped fresh sage
• Salt and pepper, to taste
• Squeeze of fresh lemon juice or sherry wine vinegar, to taste
• 1 8-ounce package pumpkin or butternut squash ravioli (find these in the refrigerated section of the PCC Deli)
• Dried cranberries for garnish