Pumpkin Ravioli Recipe
It’s Fall and that means pumpkin season! Pumpkin spice latte, pumpkin pie, pumpkin ice cream and so many more. One pumpkin item I look forward to every season is Trader Joe’s Pumpkin Ravioli! It is so good! This year I’m going to freeze a few to save for the winter, when I can no longer find them on the shelves. They are quick and easy to make, perfect for lunch or a side with dinner. I love the pumpkin cheesy flavor and pair it with butter, sage and salt – YUM!
This recipe will work with any Pumpkin Ravioli, TJ’s is the only place I’ve looked for it. Now to prepare your dish, it’ll be ready to eat in less than 15 minutes. Get your ravioli’s ready, fill a large sauce pan with salted water and set temp to medium high.
For the butter sauce; on medium heat put your butter and sage in a small sauce pan. Stirring constantly for about 5 minutes, after the butter is all melted and has turned a light brown color remove from heat.
After your water is boiling in the large pan, place your ravioli in and cook for 2-2 1/2 minutes, although I’ve found when I use two packages it’s about 3 1/2 – 4 minutes. They are done when they are floating to the top and the middle has expanded. Toss in a strainer.
After draining the water, place the ravioli back in the large pan and pour in the butter sauce. Carefully toss so not much of the stuffing comes out. Season with salt and pepper. Serve immediately. 
Looking for more pumpkin recipes, check some out here. And how about more Trader Joe’s items that are worth buying this fall?
Pumpkin Ravioli
Ingredients
- 18 oz pumpkin ravioli
- 3 Tbsp butter
- 1 tsp fresh sage
- salt and pepper to taste
Notes
- Get your ravioli ready, fill a large sauce pan with salted water and set temp to medium high.
- For the butter sauce; on medium heat put your butter and sage in a small sauce pan. Stirring constantly for about 5 minutes, after the butter is all melted and has turned a light brown color remove from heat.
- After your water is boiling in the large pan, place your ravioli in and cook for 2-2 1/2 minutes, although I've found when I use two packages it's about 3 1/2 - 4 minutes. They are done when they are floating to the top and the middle has expanded. Toss in a strainer.
- After draining the water, place the ravioli back in the large pan and pour in the butter sauce. Carefully toss so not much of the stuffing comes out. Season with salt and pepper. Serve immediately.
