This. THIS dish is fall on a plate.
You know Fall is here when you start seeing more and more pumpkin items pop up on the shelves of your local grocery store (For my favorite pumpkin products from one of my favorite stores ever, click here.) Can I just say how happy I am that it's that time of year again?? The last few months of the year are my jam.
A few of you are going to look at this recipe and think "Nope. Not for me". And that's fine! I don't expect all of you to be as pumpkin obsessed as I am. I did this recipe for ME. I like a good elevated dish every now and then. Not that Trader Joe's would be considered "elevated", but the idea of pumpkin ravioli interested me. Sometimes I like to try the weirdest flavor of ice cream at a shop just to say that I've tried it. I like to push myself a little to try strange food combinations; an urge that was only recently developed (I grew up on mac & cheese and chicken tenders, remember?). This honestly isn't even that weird comparatively...
ANYWAYS, I actually bought these because of my 9 Trader Joe's Finds For The Pumpkin Spice Lover post and wanted to try as many pumpkin things as possible. That and I saw some of my favorite Internet-tainers try it and knew I wanted to try it for myself. And boy am I glad I did!
These are perfect pillows of pumpkin and cheese. The pasta is filled with gently spiced pumpkin puree mixed with ricotta and mozzarella cheese in a flavor combination that's almost sinful, its so good. When I pulled these suckers out of the package, I honestly couldn't tell you what the best way to serve these was. It wasn't until I nibbled the corner of one of them that I realized, "OH! This is just FALL flavors in a pouch!"
----If you want to read more about my thoughts on these guys, head over to my recent post where I talk all about them and my husband's less than stellar (but honest!) opinion of them.
Pumpkin Ravioli with Browned Butter and Balsamic Sauce
Total Time: 10 minutes
Servings: 4 servings, 5 raviolis each
Two 9oz packages of Trader Joe's Pumpkin Ravioli (if you find another brand, feel free to use it!)
1/2 stick salted butter
1/4 cup balsamic vineagar
1 1/2 Tablespoon honey
3 Tablespoons roasted chopped pecans
1. Bring 4 quarts of salted water to boil over high heat. Once boiling, drop ravioli into the water. If a few are stuck together, don't separate them. They will separate naturally, and you wouldn't want to tear them open and ruin the delicious filling! Let boil for 2 1/2 minutes, or until as al dente or as soft as you like them. Drain them and set aside to cool slightly.
2. While the ravioli are boiling, heat butter in a small saucepan over high heat. You can swirl it around a bit once melted, but for the most part let it simmer and bubble. When the bubbles begin to get a caramel-color and you can smell a nuttiness, or about 4-5 minutes, remove from heat and let sit for an additional minute.
3. Scoop the foam from the butter, and add the balsamic. It will begin to sizzle again and you don't want to leave it directly under your nose, or you'll get a huge whiff of acidic vinegar. Add the honey and whisk.
4. Place ravioli on plates, 5 per person.
5. Add pecans to the sauce and stir. Top the ravioli with the sauce, and sprinkle with fresh thyme. The thyme is kind of important, as it will help balance the sweet and butter sauce with an earthy flavor.
6. ENJOY and post with #perfectleehungry!