Fall Ravioli with Pancetta, Brussels Sprouts, and Squash
This fall ravioli tastes like it came from a fancy restaurant, but all it takes is a trip to Trader Joe's!
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.
Nutrition
Calories: 724kcalCarbohydrates: 94gProtein: 30gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 114mgSodium: 1167mgPotassium: 1234mgFiber: 13gSugar: 35gVitamin A: 16074IUVitamin C: 146mgCalcium: 169mgIron: 15mg
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