Bacon topped Butternut Squash Ravioli sautéed with Butter & Shallots

Ya know, some people have a weakness for ice cream. Others it's potato chips.

But then there are people like me, or maybe just me, who have a weakness for ravioli.

Seriously, I do. I gravitate towards the fresh ravioli section in almost every food store. If my family can't find me, they know exactly where to look.

And where did they find me most recently? Perusing Trader Joe's refrigerated section and stopped dead in my tracks at their display of ravs.

Gasp alert......I'm not a lover of good ol' Mr. Joe's. I know there are some diehards out there, but I can honestly say that's not me. Nothing against them, I've just never been blown away by anything particular from their kitchen.

Well, that soon may change. Back pedaling to that ravioli section I was found staring at. I hemmed and hawed at the choice I was about to make. They all looked so good. I finally went with the Butternut Squash variety and got to thinking about that night's dinner.

What to sauté these sweet pasta pillows with? I went with bacon, butter and shallots. Bacon to counter the sweetness and add some texture, butter to add some depth and richness , and shallots to round out the dish. With some nutty Parmigiano atop, this dish was just delicious. I was so impressed with the butternut squash ravioli, almost no filler there- all veg! Equally beautiful too with the bright orange interior.

So will I go back to TJ's?

With ravioli as good as these and about 5 more types I'm sorry I didn't but while I was there.........that's a resounding, YES.

So tell me, what's your food shop weakness???

:)

Bacon topped Butternut Squash Ravioli sautéed with Butter & Shallots

Serves: 4 as an appetizer, 2 as main course

Ingredients:

1, 8.8 oz., package Trader Joe's Butternut Squash ravioli

2 small or 1 large shallot(s), minced

1 garlic clove, minced

5 slices bacon, cut into 1 inch cubes

1 TBS unsalted butter

1/2 C low sodium chicken broth

freshly grated Parmigiano Regiano Cheese

kosher salt and freshly cracked pepper, to taste

1/4 C toasted pignolis, optional

1. Bring a large pot of salted water to boil.

2. In a large sauté pan, cook and brown bacon over medium heat until crispy and most of fat has been rendered- about 8-10 minutes.

3. Using slotted spoon, remove bacon and drain all drippings except for about 1 TBS.

4. Lower flame to medium-low and add shallots, garlic, butter and a generous pinch salt and pepper. Stir often and cook until shallots are translucent and both the shallots and garlic are softened, about 10 minutes. If garlic is browning/burning, lower flame to low.

5. Add the ravioli to the boiling water and cook for recommended time. During this time, add the chicken broth to the sauté pan and stir over low flame.

6. Once ravioli are done, use a slotted spoon to transfer them to sauté pan (don't be afraid to get some pasta water in there, it will help sauce and add flavor!)

7. Toss ravioli in sauce, add 1-2 TBS more pasta water if you think it needs more liquid.

8. Top with crispy bacon and a generous shower of Parmigiano Regiano Cheese. If using pignolis, add atop as well.

9. Enjoy.