Autumn is in the air and Trader Joe's Pumpkin Ravioli with Fried Sage should be on your fall dinner menu. If you're looking for easy fall dinner ideas, this is it!
Pasta filled with a cheesy pumpkin filling pairs well with creamy alfredo, mushrooms, and a sprinkle of walnut parmesan. Top it off with fried sage leaves for a dish full of fall flavors.
Pumpkin season is in full force and Trader Joe's pumpkin ravioli is back on the shelves! If you don't have a Trader Joe's near you, don't worry, any pumpkin pasta will work in this fall dinner recipe. Most stores are beginning to add seasonal fall products to their shelves, so this is a good opportunity for you to explore your grocery store!
- Pumpkin Ravioli - This is a seasonal ingredient I bought at Trader Joe's. Check your local grocery store for their seasonal pasta products.
- Pumpkin Alfredo - The best sauce for pumpkin ravioli will be a cream based sauce or a brown butter sauce. For this recipe, use your favorite alfredo or creamy autumn harvest pasta sauce.
- Fresh Sage
- Walnut Parmesan
Regular parmesan will work in a pinch, but I highly suggest topping this dish with a sprinkle of walnut parmesan. The mild, earthy flavor of walnuts pair well with other ingredients in this recipe to truly bring out the fall flavors.
- Nutritional Yeast - This can be a strange ingredient if you've never used it before. My first impression was that it looks like 'fish food'. Don't let that scare you! It has a 'cheese-like' savory flavor making it a great alternative to cheese. Nutritional Yeast is a great source of protein and B vitamins.
- Garlic powder
How to Make Trader Joe's Pumpkin Ravioli
This recipe for Trader Joes Pumpkin Ravioli with Fried Sage can be made quickly for an impressive meal any night of the week. First, put a large pot of salted water on the stove so it can start to boil.
Next, in a small saucepan, melt butter and sauté mushrooms and garlic. Once the mushrooms are softened add Alfredo sauce and heat through.
Now, it's time to make the vegan walnut parmesan. Add all the walnut parmesan ingredients to a small food processor. Pulse or grind the food processor until all the walnuts are crushed into crumbs. Store leftover parmesan in an airtight container for up to 4 weeks.
By this point, the pasta water should be boiling so add in the pumpkin ravioli. Ravioli doesn't take long to cook. Cook the pasta according to package directions and be careful not to overcook ravioli. If you overcook ravioli they will explode and lose all their delicious filling.
If you're on the hunt for what to serve with ravioli you will tons of tasty sides in the recipe roundup.
How to Fry Sage
Start by heating olive oil to medium high heat in a small skillet. Add one or two whole sage leaves at a time to start. It's a quick process so you'll need to keep your eye on it.
Fry sage for about 10 seconds then flip. Fry the leaves an additional 10 seconds on the other side. You want the sage to turn bright green. If the leaf starts to turn yellow than the heat is up too high or you have left it in the skillet too long.
Take the fried sage out of the skillet and place on a paper towel to drain excess oil. Sprinkle crispy sage with salt while they are still hot.
More Fall Recipes
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Trader Joe's Pumpkin Ravioli with Fried Sage
- Food Processor
- 1 package Trader Joe's Pumpkin Ravioli
- 1 jar Pumpkin Alfredo or any Alfredo sauce
- 1 tablespoon butter
- ½ cup mushrooms
- 2 cloves garlic minced
- whole sage leaves fresh
Walnut Parmesan Ingredients
- 1 cup walnuts
- 3 tablespoons Nutritional Yeast
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions.
- In a small saucepan, melt butter and sauté mushrooms and garlic on medium heat. When mushrooms have softened, about 3 -5 minutes, add the Alfredo sauce. Simmer until sauce is heated through. Toss ravioli in sauce and serve with fried sage and walnut parmesan.
- In a small skillet, heat olive oil on medium-high heat. Add a couple whole sage leaves to the skillet at a time. Fry sage for about 10 seconds then flip and fry for an additional 10 seconds until sage turned bright green.
- Take the fried sage out of the skillet and place on a paper towel to drain excess oil. Sprinkle sage leaves with salt while they are still hot.
- Add all the walnut parmesan ingredients to a small food processor. Pulse or grind the food processor until all the walnuts are crushed into crumbs. Store leftovers in an airtight container for up to 4 weeks.
- If you don't have a Trader Joe's near you, any pumpkin flavored pasta will work well in this recipe.
- Pumpkin ravioli pairs well with a cream based sauce, so choose any creamy autumn harvest or alfredo sauce.
- Regular parmesan will work in a pinch, but I suggest topping this dish with a sprinkle of walnut parmesan. The mild, earthy flavor of walnuts pair well with the other ingredients in this recipe and truly bring out the fall flavors.
- When frying sage, you want the sage to turn bright green. If the leaf starts to turn yellow than the heat is up too high or you have left it in the skillet too long.