Trader Joe's Butternut Squash Ravioli in a Garlic Butter & White Wine Sauce
This easy Trader Joe's dinner comes together in less than 25 minutes and is absolutely delicious. This dinner is perfect for fall and winter. These butternut squash ravioli are covered in a beautiful garlic butter and wine sauce with spinach and walnuts.
Equipment
- Saucepan
- Large Pot
- Colander or Strainer
- Large Spoon
Ingredients
- 2 Packages Butternut Squash Ravioli
- 1 Cup Chopped Walnuts You can also use walnut halves
- 1 Stick Butter
- 1 Cup White Wine I used a 4 dollar bottle from Trader Joe's
- 1 6oz Bag Spinach
- 2 Tsp Garlic
- 1 1/2 tbsp Flour
- 1/2 Cup Pasta Water
- Parmesan Cheese Optional
- Salt & Pepper to Taste
Instructions
- Heat up a large pot of water to a boil, and season with salt.
- In a large saucepan set to medium heat, melt the butter, add the walnut, and the garlic. Cook the walnuts until they begin to soften, about 5 minutes.
- Sprinkle the flour over the butter and mix until combined. Add the white wine and stir until the sauce begins to thicken.
- Add the spinach to the sauce and cook until it begins to wilt, about 4 minutes.
- Once the water begins to boil, add the ravioli and cook as directed on the package. When the ravioli's are done, strain them and transfer them into the sauce. (Saving 1/2 cup of pasta water)
- Add 1/2 cup of the left over pasta water. Stir the pasta gently and serve with parmesan cheese.