I often joke that my favorite form of therapy is going into Trader Joe’s. Not sure if I’m even joking at this point, but it really is my happy place. I love checking out all of their new products, trying new things, and of course, coming up with new recipes for them. This squash and sprout fall ravioli dish is seriously one of the best things I’ve made in the last couple weeks. It’s got a big fall flavors, but it’s quick and easy to make, and tastes like something you would get at a fancy restaurant. This would be awesome to make for date night or to serve for when you have guests over!
Making Fall ravioli
I got all the ingredients for this Fall Ravioli at Trader Joe’s, but you can totally substitute with whatever you find at your local grocery store and it will still be delicious! To make this dish, you’ll need:
- 1 package Trader Joe’s Brussels sprouts and bacon ravioli (8 oz)
- 3 cups shaved Brussels sprouts
- 2 cups peeled and cut butternut squash, cut into small cubes
- 1/2 small sweet onion, sliced thin
- 1 4 oz package pancetta
- 1 tbsp Butter
- 1/2 cup dried cranberries
- Balsamic glaze drizzle
- Salt and pepper to taste
Cook ravioli according to package instructions. Drain and set aside.
Over medium heat, add butter to pan and add pancetta. Sauté for 3 minutes then add onion, Brussels, and squash and sauté for another 2 minutes. Cook until sprouts and squash are soft and pancetta is crispy (about 5-7 more min). Add another 1/2 tbsp butter and melt. Turn off heat, add dried cranberries, and mix to warm cranberries.
Toss with ravioli to combine and warm through and serve immediately. Enjoy!
Fall Ravioli with Pancetta, Brussels Sprouts, and Squash
Ingredients
- 1 package Trader Joe’s Brussels sprouts and bacon ravioli 8 oz
- 3 cups Brussels sprouts shaved
- 2 cups butternut squash peeled and cut into small cubes
- 1/2 sweet onion sliced thin
- 4 oz pancetta
- 1 tbsp butter
- 1/2 cup dried cranberries
- Balsamic glaze drizzle
- Salt and pepper to taste
Instructions
- Cook ravioli according to package instructions. Drain and set aside.
- Over medium heat, add butter to pan and add pancetta. Sauté for 3 minutes then add onion, Brussels, and squash and sauté for another 2 minutes.
- Cook until sprouts and squash are soft and pancetta is crispy (about 5-7 more min).
- Add another 1/2 tbsp butter and melt. Turn off heat, add dried cranberries, and mix to warm cranberries.
- Toss with ravioli and serve immediately.
