One of our favorite things from Trader Joe’s is the Honey Roasted Pumpkin Ravioli. I literally stocked up an entire shelf of my freezer at the end of fall last year because I didn’t want to be without them all year! The first few times we ate them we had an alfredo sauce with them, which was good, but then I discovered this Hazelnut Brown Butter Sauce recipe and we absolutely LOVE it. It’s such a wonderful and different combination of flavors! I want to try this with other pastas as well, I’m sure it would work well with butternut squash ravioli or even cheese ravioli/ tortellini.
- Pumpkin Ravioli or any kind of pasta you want
- 1/2 cup chopped hazelnuts
- 2 1/2 TBS light butter spread
- salt & pepper
- 1 1/2 TBS good quality balsamic vinegar
- Freshly grated parmesan reggiano or another cheese you like
Heat oven to 350.
Spread hazelnuts on baking sheet and toast for 10 minutes. Give them a shake or stir every few minutes to prevent burning.
Melt butter in a pan over medium heat, then add hazelnuts and cook for 5 minutes, stirring frequently. Watch for the butter to turn a golden brown, but don’t let it burn. Once this happens take pan off heat and salt & pepper to taste. Set aside.