Fall Harvest Ravioli

This savory dish features many of fall's most comforting flavors.


  1. Preheat oven to 375°. Place pumpkin seeds on a cookie sheet and toast for about 5 minutes, or until becoming fragrant and golden brown. Set aside to cool, then coarsely chop.
  2. Bring a medium pot of water to a boil.
  3. In a large skillet, heat butter over medium-high heat until beginning to brown. Add garlic and cook until fragrant, about 30 seconds. Add tomato, okra and corn mixture and sauté to heat through.
  4. Add ravioli to boiling water and cook according to package instructions.
  5. While the pasta cooks, add butternut squash sauce to vegetable mixture. Bring to a simmer; season to taste with salt and pepper.
  6. Use a slotted spoon to add pasta to sauce mixture. If needed, add a ladle of pasta water to bring sauce to desired consistency. Toss to coat.
  7. Add cheese and toss to combine. If desired, garnish with toasted pumpkin seeds.

Recipe courtesy of Chef Kates,
ALDI Test Kitchen


½ cup Southern Grove Pumpkin Seeds, shells removed (optional)*

¼ cup Countryside Creamery Unsalted Butter

1 clove garlic, minced

14.5 ounces Margaret Holmes Tomatoes, Okra and Corn*

16 ounces Specially Selected Pumpkin Ravioli*

24 ounces Specially Selected Butternut Squash Pasta Sauce*

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

1 cup Reggano Parmesan

*These are Special Buy items that are only in stores for a limited time and may no longer be available.

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes