Pumpkin Ravioli with Brown Butter & Squash

This pumpkin ravioli is loaded with big fall flavors but can easily be thrown together for a tasty weeknight meal.

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pumpkin ravioli

Hello, Fall! And HELLO, Fall flavors! This Pumpkin Ravioli with Brown Butter & Squash is quintessential Fall flavors in a simple, throw-together dish. I personally got all of the ingredients at Trader Joe’s and threw this together as part of my running ‘easy Trader Joe’s recipes’ series on Instagram. However, any pumpkin ravioli will do, and the rest of the ingredients can be found anywhere.

This dish is quick and easy (like, ready in 20), and is a bowl of comfort. From the nutty brown butter to the crunchy pecans and sweet cranberries and drizzle of sweet balsamic, it all pairs perfectly with the delicate ravioli. Good luck eating just one bowl!

pumpkin ravioli

Making Pumpkin Ravioli

This is the perfect weeknight meal because it comes together quickly and easily. The recipe makes a great dinner for 2, and it tastes way fancier than it is, so it’s awesome to serve for dinner parties, date night, etc.

To make these ravioli, you’ll need:

  • 1 8 oz package pumpkin ravioli (I used the ones from Trader Joe’s) 
  • 3 cups peeled and cut butternut squash, cut into small cubes  
  • 1/2 cup pecans, crushed and toasted   
  • 3 tbsp Butter 
  • 1 tbsp olive oil 
  • 1/2 cup dried cranberries
  • Balsamic glaze drizzle 
  • Salt, pepper, rosemary to taste

First, you’ll want to cook your ravioli according to package instructions, drain and set aside. Next, heat up butter in a large saucepan over medium heat until it turns slightly brown and smells nutty. Add butternut squash and sauté for a few minutes until it’s soft. Add cranberries and most of the pecans and stir to coat and warm through. Add olive oil, salt, pepper, rosemary, and stir together. Toss ravioli in sauce, and serve warm. Top with extra pecans and a drizzle of balsamic glaze and enjoy immediately!

pumpkin ravioli

Pumpkin Ravioli with Brown Butter & Squash

Jacklin Altman
This pumpkin ravioli is fall on a plate – with nutty brown butter, crunchy pecans, sweet squash and cranberries, and a drizzle of sweet and tangy balsamic to tie it all together. A perfect cozy weeknight meal!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2
Calories 717 kcal


  • Large Saucepan
  • Large pot


  • 1 package pumpkin ravioli 8 oz
  • 3 cups butternut squash peeled and cut into small cubes
  • 1/2 cup pecans
  • 3 tbsp Butter
  • 1 tbsp olive oil
  • 1/2 cup dried cranberries
  • 1 tsp Balsamic glaze to drizzle
  • Salt pepper, rosemary to taste


  • Cook pasta according to package instructions, drain and set aside.
  • Melt butter in saucepan over medium heat until it begins to brown and smells nutty. Add squash and sauté for a few minutes until squash is soft, then add cranberries, most of pecans, salt, pepper, and rosemary. Stir together. Add olive oil and stir to combine everything.
  • Toss ravioli in sauce, remove from heat, and split onto two plates. Drizzle balsamic glaze over ravioli, top with extra nuts, and enjoy!


Calories: 717kcalCarbohydrates: 72gProtein: 11gFat: 47gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 68mgSodium: 407mgPotassium: 861mgFiber: 9gSugar: 29gVitamin A: 22862IUVitamin C: 44mgCalcium: 134mgIron: 7mg
Keyword cranberry, butternut squash, pasta, dinner, entree, ravioli, pecan, pumpkin
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