These Trader Joe’s butternut squash raviolis with sage butter sauce and toasted walnuts make for the perfect cozy and comforting fall meal!
This recipe is seriously fall in a bowl. It’s so cozy. Everything from the delicious butternut squash raviolis to the nutmeg sage butter sauce. The toasted walnuts give the perfect crunch. I love the sweet and savory combination you get from this dish. However, it is more on the sweet side than most of my ravioli recipes. But it really works! Serve this with a fall inspired salad and you have yourself the perfect meal. My Thanksgiving salad [3] would be a great option.
I have been so much fun experimenting with Trader Joe’s [4] ravioli selection. They have so many fun options. I found that keeping things simple is really best with most of these raviolis. They’re so good and flavorful. So you really don’t have to do much to make it a delicious meal. These butternut squash raviolis only call for a handful of ingredients.
Other fall recipes you will love this season:
Maple bourbon air fried brussels sprouts and squash [5]
Butternut squash and apple soup [6]
Sheet pan sweet potato gnocchi meal [7]
Apple cheddar stuffed chicken [8]
Honey pear sage margaritas [9]
I hope you enjoy this easy recipe as much as I do! It’s simple yet so full of good flavors. Feel free to request another Trader Joe’s ravioli that you’d like to see me make a recipe with 🙂
Butternut Squash Raviolis With Sage Butter
- Yield: 2 servings 1x
Ingredients
1 package of Trader Joe’s butternut squash raviolis, cooked according to package instructions
4 tbsp butter
2 tbsp olive oil
4-6 sage leaves
2 tbsp chopped walnuts
Pinch of nutmeg
Salt to taste, if butter is unsalted
fresh shredded or grated parmesan for topping, if desired
Instructions
First, toast your walnuts by adding them to a skillet over medium heat. Let cook for 2-3 minutes, stirring occasionally.Â
Remove from heat and set aside.
Add butter to the skillet over medium heat. Add nutmeg and salt Once melted add your sage leaves and stir in the butter. Let cook for about 3 minutes.Â
Remove leaves and chop into smaller pieces.Â
Add cooked and drained ravioli to the skillet with butter and toss. Add back in the sage leaves and walnuts.
Top with parmesan if desired and enjoy!
Find it online: https://dashofmandi.com/butternut-squash-raviolis-with-sage-butter/ [12]