I couldn’t resist the Trader Joe’s seasonal collection of everything you could imagine made of pumpkin. I told myself it’s better than becoming addicted to PSL’s from Starbucks, but who knows.
Either way — pumpkin is in, and you need to grab Trader Joe’s Honey Roasted Pumpkin Ravioli.
I had some leftover Trader Joe’s pesto from last week’s Goat Cheese Pesto Chicken Ciabatta, and decided to spread it on top of the raviolis with a little extra olive oil and parmesan cheese (because why not).
This recipe got the most amount of Instagram love since I started cooking last fall! :) Not that social media “likes” translate into much, but they never hurt. Thank you, thank you to my supportive friends!
Pumpkin Ravioli with Pesto Sauce
Makes 2 ½ servings
Get the Goods:
- 1 package Trader Joe’s Honey Roasted Pumpkin Ravioli
- A few spoonfuls of store-bought pesto
- Several drops of olive oil
- ¼ cup parmesan cheese
- Salt
Just a Few Steps:
1. Bring 2 cups of water and dash of salt to a boil. Add the ravioli for 2 - 2 ½ MINUTES. That’s it! They’re done when they float to the top of the water.
2. Let ravioli cool slightly. Drizzle the pesto and olive oil on top and throw in some parmesan cheese for good measure.
VOILA! A delicious fall masterpiece.