trader joe’s butternut squash ravioli

trader joe's butternut squash ravioli

trader joe’s butternut squash ravioli

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Cucurbita

Cucurbita (Latin for gourd)[3][4] is a genus of herbaceous vegetables in the gourd family, Cucurbitaceae (also known as cucurbits or cucurbi) native to the Andes and Mesoamerica. Five species are grown worldwide for their edible vegetable, variously known as squash, pumpkin, or gourd, depending on species, variety, and local parlance,[a] and for their seeds. Other kinds of gourd, also called bottle-gourds, are native to Africa and belong to the genus Lagenaria, which is in the same family and subfamily as Cucurbita, but in a different tribe. These other gourds are used as utensils or vessels, and their young fruits are eaten much like those of the Cucurbita species.

Most Cucurbita species are herbaceous vines that grow several meters in length and have tendrils, but non-vining “bush” cultivars of C. pepo and C. maxima have also been developed. The yellow or orange flowers on a Cucurbita plant are of two types: female and male. The female flowers produce the fruit and the male flowers produce pollen. Many North and Central American species are visited by specialist bee pollinators, but other insects with more general feeding habits, such as honey bees, also visit.

There is debate about the taxonomy of the genus, as the number of accepted species varies from 13 to 30. The five domesticated species are Cucurbita argyrosperma, C. ficifolia, C. maxima, C. moschata, and C. pepo. All of these can be treated as winter squash because the full-grown fruits can be stored for months; however, C. pepo includes some cultivars that are better used only as summer squash.

The fruits of the genus Cucurbita are good sources of nutrients, such as vitamin A and vitamin C, among other nutrients according to species. The fruits have many culinary uses including pumpkin pie, biscuits, bread, desserts, puddings, beverages, and soups.

TRADER JOE’S BUTTERNUT SQUASH RAVIOLI WITH QUICK BROWN BUTTER SAGE SAUCE

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!

trader joe's butternut squash ravioli
trader joe’s butternut squash ravioli

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!

Enjoy!

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.

Instructions

  • 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.
trader joe's butternut squash ravioli
trader joe’s butternut squash ravioli

Even though most of the items we review here at Freezer Meal Frenzy located in the freezer aisle, wenot opposed to trying refrigerated goodies from time to time, especially when they come from Trader Joe’s. TJ’s has a massive selection of refrigerated pasta, and some of it looks too good to resist. So sometimes we make exceptions to our “frozen food” rule.

Today we’re making one such exception. We’ve always had a soft spot for squash, which is why we immediately drawn towards Trader Joe’s Butternut Squash Ravioli.

Because this ravioli kept in the fridge, it doesn’t have to thawed out before it cooked. This makes the cooking process fast and easy. All you have to do let a pot of water boil, then add the pasta and let it cook for three minutes. After we took the pasta off the stove and drained it, we added a little bit of butter. It really doesn’t need much more than that!

Why You’ll Love This Recipe

  • Only 4 ingredients
  • Takes 15 minutes to prepare start to finish
  • A simple weeknight meal that tastes gourmet
  • Kid-Friendly
  • Vegetarian
  • High in Protein

CAN I USE FROZEN BUTTERNUT SQUASH RAVIOLI?

Yes you can use frozen butternut squash ravioli for this recipe. Depending on the season, Trader Joe’s may not carry their version, so opting for a frozen or other packaged option will work well too!

HOW DO YOU MAKE A GOOD SAUCE FOR BUTTERNUT SQUASH RAVIOLI?

For this recipe: I combine the parmesan cheese with the olive oil on low heat, to create a creamy cheesy sauce. This sauce would also work well with pumpkin ravioli or as an alternative to butter on buttered pasta. You could also make a very simple brown butter sauce by melting butter and sage in a pan until the butter is slightly brown, and then tossing with the ravioli.

Trader Joe’s Butternut Squash Ravioli With Zucchini

trader joe’s butternut squash ravioli

Ingredients

  • 8.8 oz Butternut Squash Raviolis Trader Joe’s brand
  • ½ tsp salt
  • 3 tsp olive oil divided
  • 1 zucchini medium – sliced in half lengthwise,then diced to 1” half moons
  • 2 tbsp shallots diced ½” chunks
  • 3 tbsp salted butter divided
  • 1 tsp garlic minced

Instructions

  • Prepare for the recipe. Decide if you’re going to cook the pasta and zucchini at the same time, or one after the other. See recipe notes for how to make this recipe faster.
  • Boil raviolis. Heat a large pot of water on the stove to high heat. Add ½ tsp salt and bring the water to a boil. Add Trader Joe’s Butternut Squash Ravioli pasta to the boiling water and cook on the stove as directed on the package to al dente. (See the notes below for specifics on Trader Joe’s Butternut Squash ravioli cooking instructions. My recommendation is to cook raviolis 3 minutes fresh / 4 minutes when cooking ravioli from frozen.)
trader joe's butternut squash ravioli
trader joe’s butternut squash ravioli
  • Drain butternut squash raviolis. Add a little olive oil to the pasta if you haven’t started pan frying the zucchini, so the pasta doesn’t stick later.
  • Pan fry the zucchini and shallots. Set a medium or large size pan on the stove to medium-high heat. Add 2 tsp of olive oil, zucchini, and shallots. Cook for 5 minutes, stirring occasionally until zucchini softens and starts to brown. When the vegetables begin sticking to the pan, add 1 tbsp of salted butter and garlic, and stir regularly for 1 minute, until the butter melts. Turn the heat of the burner down to low if you’re ready to add the boiled pasta now, or turn off the burner completely if the pasta not done yet.
  • Make the butter sauce. When the pasta drained, add 1 tsp olive oil and 2 tbsp butter to the pan with the fried zucchini and shallots. TTurn the heat to medium-low and cook together until the butter has melted, stirring constantly for about 30 seconds. Then add the ravioli and stir. It will only take about 1 minute for the ravioli, zucchini, and butter sauce to mingle. Turn off the heat once butter melted and add fresh chopped parsley and fresh parmesan cheese. Serve immediately

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