Pumpkin Baked Ravioli with Butternut Squash Sauce
Fall in love with the coziest comfort food of autumn! This Pumpkin Baked Ravioli with Butternut Squash Sauce is packed with all your favorite fall flavors. It’s an easy dinner to make when you’re craving something warm and hearty. Best of all, it comes together with just 20 minutes of prep time!
Ingredients
- 1 pound sweet Italian pork sausage
- 25 ounces Trader Joe's Autumnal Harvest Creamy Pasta Sauce, or homemade butternut squash sauce
- 16 ounces ricotta cheese
- 1 teaspoon salt, optional
- 1 tablespoon Italian seasoning, optional
- 18 ounces honey roasted pumpkin ravioli, two 9 ounce packages
- 8 ounces mozzarella cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Remove sausage from casing. Cook and crumble the sausage until no longer pink, around 6-8 minutes. Drain any grease from the skillet. Pour in the pasta sauce and simmer for 5 minutes.
- Optional: combine the ricotta cheese, salt, and Italian seasoning. You can also make this recipe without seasoning the ricotta cheese.
- Add one package of the pumpkin ravioli to the bottom of a 9 x 13 baking dish. Top with half of the sausage pasta sauce. Dollop half of the ricotta cheese on top. Top with the remaining raviolis, pasta sauce, and ricotta cheese. Top with the shredded mozzarella cheese.
- Cover with non-stick foil, or foil sprayed with cooking spray so it doesn’t stick to the cheese. Bake in the oven for 35 minutes.
- Turn the oven from bake to broil on high. Uncover the dish and cook for an additional 2-3 minutes, or until the cheese is brown and bubbling.
Notes
- If you can't find pumpkin ravioli, you can use butternut squash ravioli in it's place.
- You can make this recipe with frozen or refrigerated raviolis with no need to boil the pasta, or add any time to the cook time.
- If you’re using frozen ravioli and they’re stuck together, place them in a colander and run them under cool water in the sink until they start to defrost and separate.
- If you'd like to add onions and garlic to the meat sauce, start the recipe by heating 1 tablespoon olive oil in a large skillet, or dutch oven, on the stove over medium-high heat. Add 1 cup diced onions and cook for 4 minutes. Add 3 cloves minced garlic and cook for an additional minute. Then add the sausage and proceed with the recipe as instructed above.
- To make this recipe vegetarian, replace the Italian sausage with a pound of diced vegetables, like mushrooms, bell peppers, or zucchini.
- Store any leftover baked ravioli in an airtight container in the fridge for up to 5 days. Reheat a single serving in the microwave for 2-3 minutes, or reheat more than one portion, covered in an oven-safe dish, in the oven at 350°F for 15 minutes.
Nutrition Facts
Calories 792kcal (40%)Carbohydrates 46g (15%)Protein 35g (70%)Fat 52g (80%)Saturated Fat 25g (125%)Polyunsaturated Fat 4gMonounsaturated Fat 16gCholesterol 163mg (54%)Sodium 1874mg (78%)Potassium 750mg (21%)Fiber 5g (20%)Sugar 12g (13%)Vitamin A 606mg (12%)Vitamin C 2mg (2%)Calcium 480mg (48%)Iron 3mg (17%)
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