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

Ingredients

Scale

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

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.
Lower the heat and stir in your favorite spaghetti sauce and one cup of pumpkin and allow this to simmer.
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.
Stir your fresh basil to your pumpkin sauce and then, carefully add your ravioli to the sauce as well.
Ladle your ravioli into individual bowls and garnish with grated Parm and pumpkin seeds. Enjoy!

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.