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    Trader Joe’s – Pumpkin Ravioli & Pumpkin Harvest Salad

    Last week Elyse blogged a Zucchini bread recipe that looked absolutely amazing – and I love how she wrote about her dislike for pumpkin everything! Indeed, pumpkin is all over the place, it’s invaded. It was like.. September FIRST.. PUMPKIN THAT SH*T everywhere! I so happen to love it. I love that pumpkin has become a taste for Fall. When I was a child that taste was apple cider, sometimes a good ol’ rum cake, but now, it’s just a constant reminder that Halloween is coming, Thanksgiving too, and it’s almost impossible to go anywhere without seeing decor and all these reminders. I mean, people are putting Christmas decoration up beginning of October, that’s how maddening it’s getting. Should I mail out my Christmas cards now? I mean, I gotta get to designing those!

    This week I am going to hit you with a double whammy for these Trader Joe’s Tuesdays.. then vow to not have pumpkin until, well, someone serves it to me! I couldn’t help it, and putting this whole healthy meal together for a family of four was under $18! Okay so for the Pumpkin Salad I am not even going to waste time in spacing things out nicely… you buy a pre-made bag of the Trader Joe’s Harvest Blend. It comes with dressing but we added a little more vinaigrette since I find that pre-made salads never offer enough dressing, ever. I also got the bag of Pita Chips with Cranberries and Pumpkin Seeds.. it really compliments this one well.

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    ^Pardon the mess in the back, my whole living room area and dining area looks like this after summer when I am scrambling to get wedding packages shipped! Also I got a tad lazyyyy

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    The next recipe is the Pumpkin Ravioli. You will need:

    • 1 can Trader Joe’s Organic Pumpkin
    • 1 jar Trader Giotto’s Alfredo Pumpkin Sauce
    • 1 bags Trader Joe’s Honey Roasted Pumpkin Ravioli
    • 1 mini box Trader Joe’s Organic Sage

    Directions: boil pot of water for the ravioli. Once boiling, throw ravioli in there for 2.5 minutes and then set aside. Mix the can of organic pumpkin with the jar of alfredo sauce in a separate sauce pan and let that simmer. Throw in fresh chopped sage (just a few pieces) in to the sauce and mix around a bit. YOU. ARE. DONE. **I added some sage on the top of the pasta just for looks.. don’t eat that much fresh sage unless you really love it or unless you want your mouth to smell like an air freshener.

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    Photography by: Jeff and Talia Cruz

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