This Trader Joe’s Pumpkin Ravioli recipe is a nutty and savory recipe, which is made with a simple brown butter and fresh sage sauce. It’s the perfect fall dinner, a restaurant-quality meal ready in just 15 minutes.
Jump to RecipeTrader Joe’s Pumpkin Ravioli Ingredients
A simple list for an elegant, restaurant-quality meal using a store-bought shortcut.
- 1 package Trader Joe’s Honey Roasted Pumpkin Ravioli (or similar seasonal ravioli)
- 1/2 cup (1 stick) salted butter
- A handful of fresh sage leaves
- 1/4 cup toasted pine nuts (or walnuts/pecans)
- Freshly grated Parmesan cheese, for serving
- Sea salt and freshly ground black pepper
How To Make Trader Joe’s Pumpkin Ravioli
A step-by-step guide to this incredibly fast and delicious fall dinner.
- Start the Pasta Water: Bring a large pot of generously salted water to a boil for the ravioli.
- Make the Brown Butter Sage Sauce: While the water is heating up, melt the butter in a large skillet over medium heat. Continue to cook, swirling the pan occasionally, for 3-5 minutes. The butter will foam, and then the foam will subside, revealing nutty-smelling, golden-brown milk solids at the bottom.
- Crisp the Sage: Once the butter is browned, add the fresh sage leaves to the skillet. Let them fry in the hot butter for about 30 seconds to a minute, until they are fragrant and crispy. Remove the pan from the heat.
- Cook the Ravioli: Add the Trader Joe’s Pumpkin Ravioli to the boiling water and cook according to the package directions, usually for just 2-3 minutes, until they float to the surface.
- Combine and Serve: Using a slotted spoon, transfer the cooked ravioli directly from the pot into the skillet with the brown butter and sage sauce. Add a splash (about 1/4 cup) of the starchy pasta water to the skillet. Gently toss everything together over low heat until the ravioli are coated in a glossy sauce.
- Serve: Divide the ravioli among plates, spooning any extra brown butter and sage over the top. Garnish with the toasted pine nuts, a generous amount of freshly grated Parmesan cheese, and a crack of black pepper.
Recipe Tips
For the most delicious and perfectly saucy ravioli.
- How to brown butter perfectly? The key is to use a light-colored skillet so you can see the color change. Cook it over medium heat and watch it closely. As soon as you see the brown specks and smell the nutty aroma, take it off the heat to prevent it from burning.
- How to keep the ravioli from breaking? Fresh ravioli are delicate. Cook them in a gentle boil, not a raging one. Use a slotted spoon or a spider skimmer to transfer them from the water to the sauce, which is much gentler than dumping them into a colander.
- Why add pasta water to the sauce? The starchy pasta water is a secret weapon! It helps the brown butter emulsify, turning it from just melted butter into a creamy, glossy sauce that clings perfectly to the ravioli.
- Can I use a different nut? Yes! If you don’t have pine nuts, this dish is equally delicious with chopped toasted walnuts or pecans.
What To Serve With Pumpkin Ravioli
Simple sides to complete this elegant meal.
This rich and satisfying pasta is a wonderful meal on its own, but it also pairs well with:
- A simple arugula salad with a lemon vinaigrette to cut the richness
- A side of roasted asparagus or broccolini
- A slice of crusty bread for mopping up every last bit of the brown butter sauce
- A glass of a crisp white wine like Pinot Grigio or a light red like Pinot Noir
How To Store Pumpkin Ravioli
This dish is best enjoyed immediately.
- Best Eaten Fresh: This dish is at its absolute best when served hot and fresh from the skillet, when the sauce is glossy and the ravioli are perfectly tender.
- Reheat: If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently in a skillet over low heat with a splash of water or broth to loosen up the sauce.
Trader Joe’s Pumpkin Ravioli Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 50 g
- Protein: 15 g
- Fat: 33 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This recipe works beautifully with any brand of pumpkin or butternut squash ravioli you can find in the refrigerated or frozen section of your grocery store.
Brown butter is simply butter that has been cooked until the milk solids toast and turn a nutty brown color. This process gives it an incredibly deep, nutty, and complex flavor that is far more interesting than plain melted butter.
Yes. For some added protein, you could stir in some crumbled, cooked Italian sausage or crispy pancetta along with the sage leaves.
Try More Recipes:
- Trader Joe’s Chicken Salad Recipe
- Trader Joe’s Cauliflower Gnocchi Recipe
- Trader Joe’s Argentinian Shrimp Recipe
Trader Joe’s Pumpkin Ravioli Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy3
servings5
minutes10
minutes550
kcalAn incredibly easy yet elegant pasta dish that elevates a package of Trader Joe’s Pumpkin Ravioli with a rich and nutty brown butter and sage sauce, ready in just 15 minutes.
Ingredients
1 package Trader Joe’s Pumpkin Ravioli
1/2 cup (1 stick) salted butter
1 handful fresh sage leaves
1/4 cup toasted pine nuts
Freshly grated Parmesan cheese, for serving
Salt and black pepper
Directions
- Bring a large pot of salted water to a boil.
- While the water heats, melt the butter in a large skillet over medium heat. Continue to cook, swirling the pan, until the butter turns a nutty golden brown (about 3-5 minutes).
- Add the sage leaves to the hot butter and let them crisp up for about 30 seconds. Remove from heat.
- Cook the ravioli in the boiling water according to the package directions (usually 2-3 minutes).
- Use a slotted spoon to transfer the cooked ravioli directly into the skillet with the brown butter sauce. Add a splash of the pasta water.
- Toss gently to coat the ravioli in the sauce.
- Serve immediately, topped with the toasted pine nuts, a generous amount of grated Parmesan, and a crack of black pepper.
Notes
- Using a store-bought pumpkin ravioli is the ultimate shortcut for a restaurant-quality meal in minutes.
- The starchy pasta water is the secret ingredient that turns the brown butter into a creamy, emulsified sauce.
- Watch the butter carefully as it browns; it can go from perfect to burnt very quickly.
- This dish is best served immediately for the best texture and flavor.
