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!
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 with Brown Butter & Squash
Equipment
- Large Saucepan
- Large pot
Ingredients
- 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
Instructions
- 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!
