Pancetta & Pumpkin Ravioli

You guys, I have the easiest little FALL weeknight supper for you!

Earlier this month, when I shared my TRADER JOE’S OCTOBER HAUL, many of you asked me how to use…

…their seasonal raviolis, so today, I have a recipe!

My family uses two packets of…

…their gluten-free pumpkin ravioli, but of course, you can use any ravioli you love.

If you’re looking for a delicious, simple and very “fall” recipe for your family on this October night, it’s right here.

Enjoy! xx

Pancetta & Pumpkin Ravioli

• Author: Mix and Match Mama
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 to 6 1x

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Description

Earlier this month, when I shared my TRADER JOE’S OCTOBER HAUL, many of you asked me how to use their seasonal pumpkin/squash/”fall” raviolis in a dinner recipe, so today, I’m sharing!  No matter which variety you pick up, this recipe is simple, delicious and very family-friendly.  My family uses Trader Joe’s Gluten-Free Pumpkin Ravioli.  Enjoy! xx

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Ingredients

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• Extra Virgin Olive Oil (EVOO)
• 1 red onion, chopped
• salt and pepper
• 8 oz of chopped pancetta (you may sub bacon if you like; at Trader Joe’s, you can buy 4 oz of chopped pancetta in the meat case)
• 1 jar of your favorite spaghetti sauce (we use Trader Joe’s marinara)
• 1 cup of pumpkin (we use either Libby’s or Trader Joe’s)
• a big handful of fresh basil, lightly torn
• Grated Parmesan cheese
• 2 (8 oz) packets of your favorite seasonal ravioli (we use Trader Joe’s GF Pumpkin)
• Pumpkin seeds to garnish, optional (we love Trader Joe’s!)

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Instructions

1. In a large skillet or Dutch oven over medium-high heat, add in a big drizzle of EVOO along with your chopped red onion and a generous sprinkle of both salt and pepper.  Sauté your onion until it’s tender (about five minutes) before adding in your pancetta to crisp up.
2. Lower the heat and stir in your favorite spaghetti sauce and one cup of pumpkin and allow this to simmer.
3. Meanwhile, make sure you bring a large pot of water up to a boil for your ravioli and drop it when once boiling.  After about 4 minutes, the raviolis will start floating to the top, and that’s when you know they’re finished.  Drain the water.
4. Stir your fresh basil to your pumpkin sauce and then, carefully add your ravioli to the sauce as well.
5. Ladle your ravioli into individual bowls and garnish with grated Parm and pumpkin seeds.  Enjoy!

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Notes

I double the pancetta (8 oz) and the packets of ravioli (we use two!) for my family of six.  If you’re only cooking for 2 to 4, you might be able to use half of these ingredients.  You really can’t go wrong with tweaking this recipe.  Add as much or as little of everything as you like.

The pumpkin seeds we love to garnish our dish with are in this post right here…

… my TRADER JOE’S OCTOBER HAUL!

Make sure you check it out for other delicious, seasonal items you might need to grab this fall!

Happy dinnertime, friends! xx