Trader Joes Pumpkin Ravioli Recipe

This rich, savory Trader Joes Pumpkin Ravioli Recipe is made with brown butter, fresh sage, and ready in just 15 minutes. The nutty aroma fills the kitchen as the butter browns and crisps the sage leaves perfectly. I love how quickly this comes together for a cozy weeknight meal.

Why This Classic Works

I used to overcomplicate store-bought pasta by making heavy cream sauces that masked the delicate filling. I learned that sweet squash fillings need a simple, nutty brown butter sauce to truly shine. Tossing the ravioli straight from the boiling water into the hot butter creates a glossy emulsion.

It is the easiest way to make a simple grocery run feel like a restaurant meal. The crispy sage adds an incredible earthy flavor that balances the sweetness of the honey roasted pumpkin.

Trader Joes Pumpkin Ravioli Recipe Ingredients

• 1 package (9 oz) Trader Joe’s Honey Roasted Pumpkin Ravioli
• 4 tbsp unsalted butter
• 12 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped pecans
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

How To Make Trader Joes Pumpkin Ravioli Recipe

1. Boil The Pasta: Bring a large pot of salted water to a gentle boil and cook the ravioli for 3 to 4 minutes until they float, then reserve 1/4 cup of pasta water and drain.
2. Brown The Butter: Melt the butter in a large skillet over medium heat until it foams and begins to smell nutty, which takes about 3 minutes.
3. Crisp The Sage: Add the fresh sage leaves and chopped pecans to the skillet, stirring for 1 minute until the leaves are crisp.
4. Toss And Serve: Gently fold the cooked ravioli into the brown butter sauce, adding a splash of pasta water to coat, then finish with Parmesan.

Recipe Tips

• Watch the butter closely: Brown butter can turn from perfectly nutty to burnt in seconds, so keep stirring constantly.
• Reserve pasta water: The starch in the boiling water helps emulsify the butter into a silky sauce that clings to the pasta.
• Do not overboil: Fresh ravioli cooks very fast and will burst if left in rolling boiling water for too long.

What To Serve With Pumpkin Ravioli

A crisp arugula salad with a simple lemon vinaigrette cuts through the richness of the butter sauce perfectly. You can also pair it with roasted Brussels sprouts or garlic bread to soak up the leftover brown butter.

How To Store

Store any leftover ravioli in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to revive the butter sauce.

FAQs

Can I use dried sage instead of fresh?

Fresh sage is highly recommended because it crisps up beautifully in the hot butter. If you only have dried sage, use a small pinch just for flavor, as it will not provide the same texture.

Why did my ravioli burst open?

Boiling the water too vigorously or cooking them too long causes the delicate fresh dough to tear. Keep the water at a gentle boil and remove them as soon as they float.

Can I freeze cooked pumpkin ravioli?

It is best to freeze the ravioli uncooked straight from the package. Once they are tossed in the butter sauce, freezing and thawing will ruin the texture of the tender pasta.

Nutrition

• Calories: 380 kcal
• Total Fat: 22 g
• Saturated Fat: 12 g
• Cholesterol: 65 mg
• Sodium: 450 mg
• Total Carbohydrate: 36 g
• Protein: 10 g

Trader Joes Pumpkin Ravioli Recipe

Recipe by Nate Collins

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Try this rich, savory Trader Joes Pumpkin Ravioli Recipe made with nutty brown butter, fresh sage, and pecans. Ready in just 15 minutes, it is a quick and cozy weeknight dinner that feels like a fancy restaurant meal.

Ingredients

• 1 package (9 oz) Trader Joe’s Honey Roasted Pumpkin Ravioli

• 4 tbsp unsalted butter

• 12 fresh sage leaves

• 1/4 cup grated Parmesan cheese

• 1/4 cup chopped pecans

• 1/4 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Boil The Pasta: Bring a large pot of salted water to a gentle boil and cook the ravioli for 3 to 4 minutes until they float, then reserve 1/4 cup of pasta water and drain.
• 2. Brown The Butter: Melt the butter in a large skillet over medium heat until it foams and begins to smell nutty, which takes about 3 minutes.
• 3. Crisp The Sage: Add the fresh sage leaves and chopped pecans to the skillet, stirring for 1 minute until the leaves are crisp.
• 4. Toss And Serve: Gently fold the cooked ravioli into the brown butter sauce, adding a splash of pasta water to coat, then finish with Parmesan.