Trader Joe’s Butternut Squash Ravioli Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.A simple 15 minute recipe, this Trader Joe’s Butternut squash ravioli has an easy, homemade, creamy and cheesy sauce. It’s a quick weeknight dinner, made with just 4 ingredients, that tastes like a gourmet meal!
Ok, I know what you’re thinking – Butternut Squash Ravioli in 15 minutes?? Impossible. Well, technically, it’s not totally from scratch.
Recently, I found the most AMAZING fresh ravioli at Trader Joe’s that only takes 4 minutes to cook! When you pair it a quick and easy sauce you have a gourmet dinner in 15 minutes with only 4 ingredients!!
Awesome, right? It is totally delicious. This Trader Joe’s Butternut Squash Ravioli is certainly one of the best pre-made raviolis I’ve ever had!
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It’s the perfect simple dinner to make when you’ve had a long day and need something that doesn’t require a ton of time, ingredients, or attention to detail.
It’s so easy to make, it’s quicker than ordering take-out. Just pair it with a simple side salad and you’ve got a complete meal!
This recipe is super versatile too. If you don’t have butternut squash ravioli, no problem! This olive oil sauce will work with just about any ravioli or pasta you have on hand.
This sauce for butternut squash ravioli without sage, is so simple that anyone can make it! In fact, it’s a great recipe to delegate to one of your older children to make on a weeknight. For those that don’t love the flavor of sage, this butternut squash ravioli sauce has no sage. However, if you feel like adding in some more flavor and herbs, feel free to chop and mix in a touch of sauce into the creamy sauce.
Hope you enjoy this quick and easy dish!
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
Do I Have to Use Trader Joe’s Ravioli?
No, you do not have to use butternut squash ravioli from Trader Joe’s. You are welcome to make your own homemade butternut squash ravioli, or any store bought pre-made butternut squash or pumpkin ravioli.
How to Make Trader Joe’s Butternut Squash Ravioli
Recipe Ingredients and Notes
Trader Joe’s Butternut Squash Ravioli or Traingoli: This ravioli is found in the refrigerated section at Trader Joe’s. If you do not have a Trader Joe’s nearby, you can use a frozen butternut squash ravioli for this recipe, or any other pre-made butternut squash ravioli.
Extra Virgin Olive Oil: To make the sauce you’ll need a bit of extra virgin olive oil for this low-fat sauce for butternut squash ravioli. You can reduce the amount recommended in the recipe to decrease the amount of fat and calories if you prefer.
Freshly Grated Parmesan Cheese: You must use freshly grated Parmesan cheese. The kind that you buy to sprinkle over your pasta will not do! It will not melt and create a light and creamy sauce, so be sure to buy the freshly grated sort, or buy a chunk or Parmesan and grate it yourself. I promise you’ll love the flavor and texture so much more!
Black Pepper: I think this pasta pairs nicely with a touch of freshly ground black pepper. It balances out the creaminess of the sauce.
Step by Step Instructions
Step 1: Cook the ravioli according to package directions, about 4 minutes in boiling water. Drain and cool. Set aside.
Step 2: In the same pot that you cooked the ravioli in, heat two tablespoons of olive oil and 1/4 cup of Parmesan cheese over low heat until the cheese is melted in the olive oil. Stir frequently until the cheese is melted and combined with the olive oil (you don’t want the cheese to become crispy or hardened!) Alternatively, you can toss the ravioli with the olive oil mixed with 1-2 tbsp of reserved pasta cooking water, and then just top with parmesan cheese.
Step 3: Return the cooked ravioli to the pot and toss in the sauce. Serve and top with 1 tbsp of Parmesan cheese and freshly ground black pepper to taste.
Recipe FAQs
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.
Is this butternut squash ravioli kid friendly?
Yes! It’s totally kid friendly! Plus your kiddos will get an extra dose of veggies without even realizing it! The pasta is soft, the inside is warm and savory, and the cheesy cream sauce reminds my kids of mac and cheese!
What flavors go well with butternut squash?
If you want to give this dish a bit more pizazz, feel free to add some additional herbs or spices to the sauce. Some spices that pair nicely with butternut squash include warm spices such as cinnamon, clove, nutmeg, and ginger. My favorite herbs to pair with butternut squash include sage, rosemary, and thyme.
What is the best way to eat butternut squash?
Looking for more ways to enjoy butternut squash? I love simply roasting butternut squash in a bit of olive oil with my favorite spices and herbs. Another great way to enjoy it is pureed in soup! Or place in your favorite curries, and stir-fries. There are endless ways to enjoy fresh butternut squash!
Serving Suggestions
I recommend serving this butternut squash ravioli with a light side salad, roasted root vegetables, or steamed green vegetables. The pasta is filling and rich, so some fresh greens are a nice compliment, and helps make it a full meal. You can also add a side of crusty whole grain bread to soak up any leftover sauce!
This recipe would also be delicious with a drizzle of balsamic vinegar and a sprinkle of sea salt on top (in addition to the pepper and parmesan cheese).
If you’d like to amp up the protein content of this meal, serve a side of this Vegan Wellington, or this Vegan Loaf along with the ravioli.
How to Store and Keep
I doubt you’ll have leftovers, because this recipe is SO good, but if you do, simply transfer the ravioli to an airtight glass container. Place in the refrigerator for up to 3 days. When ready to reheat, warm in the microwave for 30-45 seconds, covered.
Variations and Substitutions
No Trader Joe’s? You may use any pre-made butternut squash ravioli. You may also substitute with a different ravioli of choice such as pumpkin, cheese, or spinach.
No Parmesan Cheese? Feel free to use another Italian cheese. Grated pecorino, blue cheese, or gorgonzola would also work well in this recipe.
More spices and herbs? Feel free to add your favorite spices such as sage, rosemary, and thyme. Cinnamon is another nice addition to butternut squash that you can add to the creamy cheese sauce.
Top Tips
- Use a large saucepan to boil the water for the ravioli. You don’t want to overcrowd them in the pot, so give them enough space.
- Make sure water is boiling before adding the ravioli to the pot.
- When the ravioli floats to the top of the water it’s ready to be drained.
- When melting the cheese with the olive oil, keep the heat on low-medium. You don’t want the cheese to burn and crisp. Keeping the heat low will allow the cheese to gently melt into the olive oil to create a creamy sauce.
Try These Other Ravioli and Vegetarian Italian Recipes!
- Spinach Ravioli with Roasted Tomatoes and Basil
- Crispy Air Fryer Ravioli
- Toasted Ravioli with a Spinach and Tomato Sauce
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🎥 Watch How to Make It
Trader Joe’s Butternut Squash Ravioli with Parmesan Cheese
A simple 15 minute recipe, this Trader Joe's Butternut squash ravioli has a simple, homemade, creamy and cheesy sauce. It's a quick weeknight dinner that tastes like a gourmet meal!
Servings: 3
Calories: 402kcal
Ingredients
- 1 package Trader Joe's Butternut Squash Triangoli
- 2 tbsp extra virgin olive oil
- ¼ cup fresh grated Parmesan cheese
- ¼ tsp freshly ground black pepper or to taste
Instructions
- Cook the ravioli according to package directions. About 4 minutes in boiling water. Drain and cool.
- In the same pot that you cooked the ravioli in, heat two tablespoons of olive oil and 1/4 cup of Parmesan cheese over low heat until the cheese is melted in the olive oil. Stir frequently until the cheese is melted and combined with the olive oil (you don't want the cheese to become crispy or hardened!) Alternatively, you can toss the ravioli with the olive oil mixed with 1-2 tbsp of reserved pasta cooking water, and then just top with parmesan cheese.
- Return the cooked ravioli to the pot and toss in the sauce.
- Serve and top with 1 Tbsp Parmesan cheese and freshly ground black pepper to taste.
Notes
Top Tips for Making Trader Joe’s Butternut Squash Ravioli
- Use a large saucepan to boil the water for the ravioli. You don’t want to overcrowd them in the pot, so give them enough space.
- Make sure water is boiling before adding the ravioli to the pot.
- When the ravioli floats to the top of the water it’s ready to be drained.
- When melting the cheese with the olive oil, keep the heat on low-medium. You don’t want the cheese to burn and crisp. Keeping the heat low will allow the cheese to gently melt into the olive oil to create a creamy sauce.
Nutrition
Calories: 402kcal | Carbohydrates: 35g | Protein: 16g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 652mg | Potassium: 13mg | Fiber: 2g | Sugar: 2g
Thanks for this great way to fix the squash tortalini. Just now found it, is why I’m so late. I had a problem with the sauce both times I made it. The cheese didn’t melt into the oil, instead it got stringy and hard. Thought heat may have been too high, but the second time I was careful to keep heat low & same thing happened. Any ideas?
Hi Kay! Hmm that is so strange! One thing you could do is add some of the pasta cooking water into the olive oil/cheese combo as you’re melting the cheese down. The starchy pasta water should help make the sauce more smooth (and I would recommend cooking it on low heat as well). Let me know if that ends up working for you!
Tip: If you use pre-shredded cheese that comes in bag, it will not melt well. Most pre-shredded cheeses have cellulose added to them (yuk) which makes the Melted cheese stringy. Best to use freshly shredded cheese that you shred from a block!😉
Thanks Christine! Great point!
I made this and added sage and a bit of milk and 1/4 tsp of maple syrup. Very good!!
Hooray!! That’s wonderful to hear – so glad you liked it!
I found these butternut squash raviolis at TJ & I picked up 3 packages. I love to fry raviolis as a snack. Dip each ravioli into a beaten egg and coat with Italian bread crumbs. Fry in a little olive oil until lightly toasted and flip, drain on paper towel. Season, while hot with freshly grated parm & I serve with my homemade sauce . Yummy
Thanks for the tip Terri! Glad you were able to find these raviolis at TJs!
I love these ravioli. I usually boil them and then brown some butter in the pan. I am sensitive to parmesan, so I go with just the bit of browned butter on the ravioli. Works great.
Wondering though if the pasta could be done in the microwave at work…. ? Any thoughts?
Hi! I’m so glad you like this recipe! Regarding cooking the ravioli in the microwave, I wouldn’t recommend it — I feel like the texture of the pasta would become squishy and wouldn’t taste as good. You might want to just pre-cook them at home and then bring them to work to warm up in the microwave instead. Hope that helps!
Thank you for providing such a simple sauce recipe. I’m using the frozen butternut squash from Rising Moon Organics (purchased at Sprouts in AZ). I am a beginner when it comes to cooking. Although the delicacies of ramen noodles sustained my first 3 years at college, I’m taking baby steps toward making dinners that require more than watching the microwave for three minutes! haha
I used shaved parmesean for the sauce and after having it on low for a few minutes, the cheese clumped together and didn’t really absorb the olive oil as I expected. I know this must be due to a beginners mistake, so do you have any suggestions for what I should do differently next time?
Thanks! 🙂
Hi Jackie! That’s a great question! So a couple tips to make sure the cheese blends into the olive oil: 1) Make sure your parmesan is super finely shredded – that is key! 2) Make sure you’re heating it on the lowest heat setting 3) When you add the cheese into the oil, make sure you sprinkle it all around (vs. just dumping it in one spot) And if all else fails, try reserving a bit of the pasta water and combine it with the cheese as you melt it into the olive oil — because that will give it more of a “sauce like” consistency and will help prevent clumping! I hope that helps, let me know how it turns out next time!
I got this ravioli from trader joe’s, and was googling for a sauce to make with it when your site popped-up – perfect! Looking forward to trying this tonight!
Oh great!! Can’t wait to hear what you think – I’m sure you will love it!
We loved the sauce! It was great to find a simple sauce, using all the ingredients I had on hand. The biggest bonus, the kids loved it! Thanks, Anjali Mami!
Oh yay!! I’m so glad that you guys (especially the kids) liked it! 🙂 It was so nice seeing all of you on the hangout the other day – we have to do that again soon!
Did a search for sauce to go with my TJ’s butternut squash ravioli and VOILA! Thanks for posting.
No problem! Hope you enjoy the sauce!
Well I’m going to give it a try tonight. I had already picked up the squash pasta triangoli…an was wondering what to put on it…thanks!
Oh great! Perfect timing 🙂 Hope you love this recipe!
I like to add a little curry powder and sauted spinach and onion.
Oooh! I love the idea of giving it an Indian twist – great idea!
Mmmm, sounds so yummy. I love pasta. Next time I’m near a Trader Joe’s I’ll have to pick this up. Thank you!
Hehe I love pasta too! Can’t wait to hear how you liked this recipe Krista!
Thank you! I have that ravioli ready to boil and was searching for a quick sauce to top it. This is perfect – thanks!
Awesome!! Hope it turned out great Kate!
Oh yum, I once tried making Gnocchi to impress the husband, oh man it was like eating pasty gooey flour, so I’ll try this ravioli instead! ha!. You know what else I’d do with it? I’d saute spinach or just mix in arugula to add a veggie and some color to the dish. Yum!
Haha that was very brave of you to try to make Gnocchi! I love the idea of sauteing spinach or arugula with this dish! Great idea – will definitely try that next time 🙂
I love these ravioli’s and that sauce on top sounds amazing! Thanks for sharing!!
Thanks Kristy! I’m sure you will love this recipe!
Oh I know these TJ’s ravioli! They are among my favs! And I’m so glad you made such a simple “sauce”. It’s the best way to really have the ravioli taste stand out
Thanks Sara! I agree – you could really taste the creamy butternut squash filling since the sauce was pretty light 🙂
I’m so glad you found this ravioli! I LOVE butternut squash ravioli but I’m kind of too lazy to make my own pasta, haha. This with your gorgonzola sauce sounds perfect. I’m definitely making a trip to TJ this weekend.
haha yeah, making your own from scratch is definitely a LONG process 🙂 Let me know how you like the ravioli once you try them out!