Nothing says Autumn quite like squash. So of course, we had to try the Butternut Squash Ravioli at Disney’s Food and Wine Festival to kick off the season. The butternut squash filling was sweet and perfectly creamy and the light and savory vinaigrette made wish you ordered a second plate. I’m so glad Meghan from MagicForMiles asked if I wanted to collaborate on a Food and Wine dish so I had the perfect excuse to try and replicate this. I wanted it make it as easy as possible, something you could whip up for a weeknight dinner. So Trader Joe’s to the rescue! They didn’t specifically have butternut squash ravioli’s, but the flavor of their honey roast pumpkin ones were perfect with my brown butter vinaigrette recipe. You can’t beat the price of the homemade version either. We paid $4.50 for two raviolis at Food and Wine and paid $3.69 for the package from Trader Joe’s that serves two people. I call that a win win!
You don’t want to miss Meghan’s recipe on one of the most popular items from Food and Wine either. You can check out her post here
Hope you enjoy these recipe as much as we do! Bon Appétit!
Copycat Butternut Squash Ravioli
1 small shallot, finely diced
1 cup salted butter
1/2 tsp honey
1/2 cup cider vinegar
salt, to taste
2 packages of Trader Joe’s Honey Roasted Pumpkin Ravioli
1/4 cup raw pumpkin seeds
1/4 cup shaved parmesan
- Place your diced shallots in a medium bowl and set it aside in a large heatproof container.
- Melt the butter in a tall, medium sauce pan over low to medium heat. Emphasis on tall sauce pan, the butter is going to expand rapidly and up the side of the pot.
- As your butter melts, stir it constantly. Constantly stirring your butter ensures that it melts evenly, and that all the butter is melted before any of the milk solids start to brown.
- About 30 seconds after your butter is entirely melted, it will start to bubble and foam and the solids will begin to brown.
- Stir constantly, you want to keep it moving so it brown evenly.
- As the foam begins to subside, keep stirring and keep a really close eye on the color of your butter.
- As soon as the butter turns a nice nutty-brown color, remove from heat and pour the browned butter into the large heatproof container that contains the shallots. The hot butter will lightly cook the shallots, and the shallots will in turn infuse the brown butter with more flavor. Be careful! The brown butter is extremely hot, and once it hits the cold onions it will foam up.
- Set the bowl aside to cool for about 5 minutes.
- Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook per package directions, drain and set aside.
- Once the brown butter has cooled, whisk in the honey and vinegar and season with a pinch of salt. Whisk briefly, just until all the ingredients are well combined. Serve immediately.
- Place 4-5 ravioli’s on a plate, pour about 2 Tbsp of brown butter vinaigrette on top. Sprinkle with Parmesan and pumpkin seeds. Repeat with remaining ingredients.
- Store this vinaigrette in the fridge for up to two weeks. The butter will solidify when cold, bring it to room temperature and shake before using.