This Trader Joe’s Butternut Squash Ravioli recipe is ready in under 10 minutes. The sauce is made of browned butter, crispy sage and lots of parmigiano cheese. It’s a quick and easy recipe that’s also decadent and rich. It’s my favorite way to cook these ravioli!
- What is Trader Joe's Butternut Squash Ravioli
- Ingredients & Substitutions
- How to make Trader Joe's Butternut Squash Ravioli
- How to make the Brown Butter Sage Sauce
- Tips for making it even more delicious
- Other Sauces to try
- How to reheat it
- What to pair it with
- Save this recipe for later
- Trader Joe’s Butternut Squash Ravioli with Brown Butter Sage Sauce
Trader Joe's Butternut Squash Ravioli is one of my favorite seasonal products.
The ravioli, which sometimes comes in a triangular shape, is filled with sweet butternut squash.
I think it's best served with this easy brown butter sage sauce. But if that's not your cup of tea, I have a ton of other tasty sauce recommendations in the middle of this post.
And truth be told, you don't have to use Trader Joe's only.
You can use any butternut squash ravioli you have - just make sure to follow the cooking instructions for proper preperation.
You can also use frozen raviolis if that's what you're working with.
What I love most about this recipe is how quick and easy it is. It legit comes together in under 10 minutes if you've got the water already boiling.
And! My 1.5 year old LOVES it! And if she loves it, I bet you will, too!
What is Trader Joe's Butternut Squash Ravioli
Ingredients & Substitutions
- Trader Joe's Butternut Squash Ravioli - For this recipe, you can use any type of Butternut Squash Ravioli. Frozen, Fresh, whatever! It doesn't even have to be Trader Joe's. And to be honest, you don't even have to use butternut squash - use whatever flavor you'd like.
- Salted butter - If you don't have salted butter, you can use unsalted and just add a few pinches of kosher salt.
- Fresh Sage - Fresh sage works best in this recipe because it's the most flavorful. If you absolutely had to, dried sage would work too, you would just need to cook it a little longer - preferably as the butter browns.
- Parmigiano Cheese - Parmiginao makes the most creamiest cheesy brown butter sauce. If you don't have it, you could use another type of parmesan, grana padano, asiago, or even pecorino romano.
- Flaky Salt - I love finishing dishes with Maldon's flaky salt but this is totally optional. Regular kosher salt would work just fine.
- Fresh Cracked Pepper - Fresh cracked pepper just adds so much more flavor.... but regular black pepper would be just fine in a pinch.
How to make Trader Joe's Butternut Squash Ravioli
Making this dish is super easy.
First you'll want to bring a large pot of water to light boil.
Add about 2 tsp of salt to help flavor the pasta.
Drop in the raviolis, carefully splitting them up if they're sticking together.
Let the raviolis cook for 4 minutes or until they are floating and heated through.
Be careful not to rapidly boil the water bc the pasta is delicate and you don't want them to break.
Nothing is worse that raviolis with no filling!
Once they're cooked through, strain them right from the pot (reserving about a cup of pasta water) and add them into the sauce.
How to make the Brown Butter Sage Sauce
Making this brown butter sage sauce is a total breeze!
First, add your cut up butter to a medium sized nonstick skillet.
Then turn the heat to medium and start to move the butter around so it begins to melt.
As it bubbles and simmers away, continue stirring.
You'll notice that the butter starts to darken - which is exactly what you want!
Once the butter reaches a warm acorn color, turn the heat off.
Immediately add the sage leaves and let them crisp up.
After that, it's time to add the pasta, reserved pasta water, and parmigiano cheese.
If it's a little watery, you can turn the heat back on and cook for another minute or two until the ravioli soak up the extra water/sauce.
After that, it's time to plate it!
I like adding some flaky salt, fresh cracked pepper and some more parmigiano cheese.
Tips for making it even more delicious
- Don't overcrowd your ravioli! Be sure to use a big pot so the ravioli has plenty of room to move around and cook.
- Save the pasta water to make the sauce more silky and smooth.
- Parmigiano is the best cheese for this sort of sauce. It just works differently!
- Watch your butter and and stir it often! Remember the more high quality and better your butter is, the tastier your sauce will be!
Other Sauces to try
If you're not into the brown butter sage sauce, I recommend trying some of these tasty sauces.
- Alfredo Sauce
- Marcella Hazan's Buttery Tomato Sauce
- Parmesan Cheese & Salted Butter
- Fresh or store bought Pesto
- Aglio e olio
- Carbonara (made with egg yolk and guanciale or bacon)
- Cacio e Pepe
How to reheat it
Reheating this recipe is a breeze.
For convenience sake, I recommend just putting your leftovers in a bowl and covering with a paper towel.
Put it in the microwave for 1 minute at a time, stirring after each minute. Depending on the amount you have, I'd say you have about 1-2 minutes cooking time
I also recommend doctoring it up with another little bit of butter and fresh grated parmesan cheese.
What to pair it with
Save this recipe for later
Want to save this Trader Joe's Butternut Squash Ravioli recipe for another time? I got you!
Feel free to pin any image on this page or use the pretty ones I made below specifically for your Fall pinterest boards.
And if pinterest isn't really your thing, you can always scroll down to the bottom of this post and print the printable recipe card.
Trader Joe’s Butternut Squash Ravioli with Brown Butter Sage Sauce
- 18 oz butternut squash ravioli (2 packages)
- 6 tbsp salted butter cut into tbsps
- 1 tbsp fresh sage julienned and packed
- ½ cup parmigiano grated
- ¼ cup reserved pasta water
- flaky salt
- fresh cracked pepper
- Prepare butternut squash according to the box/bag - usually boiled or 4 minutes. Making sure to save some pasta water for later.
- While that’s boiling, start the brown butter sauce.
- Add 6 tbsp of salted butter to a medium sized nonstick pan over medium heat.
- Continue cooking and stirring while the butter bubbles and begins to darken.
- Once the color is a warm acorn brown, turn the heat off and immediately add the sage and stir — the sage will get crispy as it fries in the brown butter.
- Then add the cooked butternut squash ravioli, the pasta water and half the parmesan cheese. Cook and gently toss for another minute or so until the cheese melts into the pasta water and coats the ravioli.
- Plate and finish with flaky salt, fresh cracked pepper and remaining parmigiano.