Trader Joe’s Pumpkin Ravioli with Brown Butter Rosemary Sauce
Trader Joe’s Pumpkin Ravioli is one of my favorite seasonal items. I love pairing it with an easy brown butter sauce with fresh rosemary and topped with goat cheese and crushed amaretti cookies.
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.