This is such an easy and simple dinner recipe! While most of the recipes I post are all completely homemade, I’ve started making a few more semi-homemade dishes now that I’m balancing blogging with graduate school, and couldn’t wait to share this one with you all! It’s super simple and usually takes me about 10 minutes to make. And it’s especially wonderful when I’m looking for some comfort food after a long day of classes or when I want to cozy up on a snow day during the winter months.
For the base of the dish, I use the Trader Joe’s Butternut Squash Triangoli below, which is available in the freezer section of any of their stores. After my ravioli is done cooking (it typically only needs about 5 minutes in boiling water), I drain the pasta water right away, and while still hot I cut in 2 tablespoons of butter. Then, I add 1/4 cup of freshly grated parmigiano reggiano, 1 tablespoon of cinnamon, and about 4 tablespoons of finely chopped walnuts, and serve it immediately.
While it’s a bit unconventional to put cinnamon on pasta, I find that it adds a wonderful contrast with the savory, salty taste of the parmesan, while the walnut adds just enough crunch to keep things interesting. If I have more time, I also add roasted, caramelized butternut squash (usually whatever I have leftover from earlier in the week!) and/or spinach or kale to make it a bit more balanced. Enjoy!