Return to top

Hello! Iā€™m Anjali. Iā€™m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

15 Minute Gourmet Dinner: Butternut Squash Ravioli with Parmesan Olive Oil Sauce

Ok, I know what you’re thinking – Butternut Squash Ravioli in 15 minutes?? Impossible. Well, technically, from scratch – it is. But my husband recently found the most AMAZING fresh ravioli at Trader Joe’s that only takes 4 minutes to cook! Pair that with my quick and easy sauce and you’ve got a gourmet dinner in 15 minutes with only 4-5 ingredients!! šŸ™‚ Amazing I know, right? And might I add, it was DELICIOUS. Probably one of the best pre-made raviolis I’ve had. And it all starts with…

The fresh ravioli! (Ok so this is just the package but at least you know what to look for at your local Trader Joe’s šŸ™‚ ). The other great thing about this ravioli is that it’s relatively low in calories. You can eat 2/3 of this entire package (which is one HUGE serving – 2 cups of ravioli) for only 460 calories, and you get 8g fiber and 18g protein along with it!

So here’s my super easy 15 minute dinner recipe:

Ingredients

  • Trader Joe’s Butternut Squash Triangoli
  • High quality Extra Virgin Olive Oil
  • Fresh grated Parmesan cheese
  • Freshly ground black pepper to taste

Directions

  1. Cook the ravioli according to package directions. Drain & cool.
  2. In the same pot that you cooked the ravioli in, heat a few Tbsp olive oil and 1/4 cup Parmesan cheese over low heat until the cheese is melted in the olive oil
  3. 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.

How easy is that?? My husband totally cleaned his plate he liked the ravioli so much. Doesn’t it look good?

Next time, I’ll probably try my Gorgonzola cheese sauce with it to mix things up a bit šŸ™‚ Oh and for those of you who are interested in making butternut squash ravioli from scratch – try my Pumpkin Ravioli Recipe (you can just substitute butternut squash for the pumpkin). Hope you enjoy this quick and easy dish!

TAGS: , , ,

30 responses to “15 Minute Gourmet Dinner: Butternut Squash Ravioli with Parmesan Olive Oil Sauce”

  1. 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 šŸ™‚ Let me know how you like the ravioli once you try them out!

  2. 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

  3. 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 šŸ™‚

  4. 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!

  5. 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! šŸ™‚ It was so nice seeing all of you on the hangout the other day – we have to do that again soon!

  6. I got this ravioli from trader joe’s, and was googling for a sauce to make with it when your site popped-up ā€“ perfect! Looking forward to trying this tonight!

  7. 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! šŸ™‚

    • 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!

  8. 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!

  9. 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

Leave a Reply

 
Free 7 day plan for clean eating
Free brunch party cookbook
One-on-one health coaching

Featured Press

Subscribe to newsletter

Copyright 2017 The Picky Eater. All rights reserved. Site by 82 Birds.

X
Get new recipes and healthy tips right to your inbox!
Food
%d bloggers like this: