Trader Joe’s Pumpkin Ravioli is one of my favorite seasonal items! I love pairing it with an easy brown butter sauce recipe with fresh rosemary and topped with honey, goat cheese, and crushed gingersnap cookies.
What are Trader Joe’s Pumpkin Ravioli?
Get ready to dive into the autumnal embrace of Trader Joe's Pumpkin Ravioli with a luscious brown butter rosemary sauce.
This easy recipe comes together in under ten minutes with total ease.
It's topped with toasted walnuts, goat cheese, crumbled gingersnap cookies, and a sprinkle of flaky salt!
You can also drizzle it with a touch of fresh honey if you are into a sweet and savory treat.
When bitten into, the warm, fall flavors meld together like a cozy sweater and a hot apple cider.
Sounds good right?! I think it's about time to dive in.
Ingredients and Substitutions
- Walnuts - Walnuts, pistachios, pecans or hazelnuts will work for this dish! If you have a nut allergy or aversion, simply leave them out - it's still delicious!
- Salted Butter - If you're using unsalted butter, just add a hefty pinch of kosher salt to the sauce.
- Fresh Rosemary - If you aren't into rosemary, you could absolutely swap it for some sage. Up the amount from 1 teaspoon to 1 tbsp.
- Trader Joe’s Pumpkin Ravioli - This recipe would also be delicious with Trader Joe's Butternut Squash Ravioli.
- Goat Cheese - If you're not into goat cheese, try parmigiano, feta, fresh mozzarella or even burrata. I think the tangy cheese works best with this ravioli to balance out the sweetness.
- Gingersnap Cookies - It may sound like a weird ingredient but I saw this trick on Giada's Everyday Italian show back in the day. She used amaretti cookies and it was really delicious... but I think the gingersnaps are even better with pumpkin!
- Honey - Honey is optional but it adds a nice touch if you're into sweet and savory. You could also try a drizzle of maple syrup if you want.
How to make it
Making Trader Joe's Pumpkin Ravioli is super easy!
To begin, get a big pot of salted water boiling for the ravioli.
Next, grab a nice sized fry pan and chopped walnuts over medium heat. Stir them around quite often as they toast for a few minutes.
Once they're golden brown and toasty, remove from fry pan and set aside.
Wipe the pan out and add 6 tablespoon of salted butter to the fry 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 rosemary and stir.
The rosemary will get slightly crispy as it fries in the brown butter.
At this point, the salted water should be boiling so it’s time to add the pumpkin ravioli to the water.
Cook for 2-3 minutes or until they puff up and float.
Strain them and add the cooked pumpkin ravioli to the rosemary butter along with the pasta water.
Gently toss for another minute over low heat to coat the ravioli.
Plate and top with toasted hazelnuts, goat cheese, crumbled amaretti cookies, flaky salt and pepper to taste.
What goes with Trader Joe’s Pumpkin Ravioli with Brown Butter Rosemary Sauce
If I were making these Trader Joe's Raviolis, I would pair them with this baked brie with fig jam, or even this pizza sliders on hawaiian rolls, or this kale butternut squash salad.
And if you love Trader Joe's Raviolis as much as I do, feel free to try out all of these different variations!
- Trader Joe's Butternut Squash Ravioli with Brown Butter Sage Sauce
- Trader Joe's Cacio e Pepe Ravioli with Peas and Crispy Prosciutto
- Trader Joe's Porcini Truffle Mushroom Ravioli with Truffle Cream Sauce
- Trader Joe's Sweet Corn Ravioli with Lemon Basil Cream Sauce
- Trader Joe's Ricotta and Lemon Zest Ravioli with Burst Cherry Tomatoes and Burrata
- Trader Joe's Roasted Cauliflower Ravioli with Aglio e Olio Sauce
Frequently asked questions
Do you have to cook Trader Joe's ravioli?
Yes, you should definitely cook Trader Joe's Pumpkin Ravioli. Not only does it cook the pasta through but it also heats the filling.
Should you stir ravioli while cooking?
Always give your ravioli a gentle swirl while cooking; it's like a dance that keeps them from sticking together and ensures they're all equally bathed in that boiling embrace. Make it gentle though so you don't pop them.
Can you freeze Trader Joe's pumpkin ravioli?
Yes! Tuck those Trader Joe's pumpkin ravioli into the chilly embrace of your freezer, and they'll be ready to dance in a warm, buttery skillet when you summon them next.
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Recipe
Trader Joe’s Pumpkin Ravioli with Brown Butter Rosemary Sauce
Equipment
Ingredients
- ¼ cup Walnuts roughly chopped
- 6 tablespoon Salted Butter
- 1 teaspoon Fresh Rosemary roughly chopped
- 2 packages Trader Joe’s Pumpkin Ravioli
- 3 oz Goat Cheese crumbled
- 2 tablespoon Gingersnap Cookies crumbled
- Flaky Salt
- Fresh Cracked Pepper
- *Optional Honey Drizzle for topping
Instructions
- Get a big pot of salted water boiling for the ravioli.
- Add chopped walnuts to a dry fry pan over medium-high heat and toast for a few minutes, stirring often until golden brown and toasty. Remove from fry pan and set aside.
- Add 6 tablespoon of salted butter to the fry pan over medium heat.
- Continue cooking and stirring while the butter bubbles and begins to darken - make sure to watch and continuously stir it so it doesn't burn.
- Once the color is a warm acorn brown, turn the heat off and immediately add the rosemary and stir — the rosemary will get slightly crispy as it fries in the brown butter.
- At this point, the salted water should be boiling so it’s time to add the pumpkin ravioli to the water. Cook for 2-3 minutes or until they puff up and float.
- Then add the cooked pumpkin ravioli to the rosemary butter.
- Gently toss for another minute over low heat to coat the ravioli.
- Plate and top with toasted walnuts, goat cheese, crumbled gingersnap cookies, a drizzle of honey if you're into it and flaky salt and pepper to taste.
