Trader Joe’s is a pretty fun store, if you ask me. On top of that, the Portland-area TJ’s love Lange Estate wines and keep a decent stock of them. Last night, I visited the TJ’s in Lake Oswego, thinking ravioli sounded good. That’s where I came across these: Butternut Squash Triangoli.

The checkout gal asked if I’d tried them before, and I shook my head. “They’re awesome,” she responded, adding that they were “rich and almost dessert-like.”

For the remaining twenty minutes of my drive, I pondered about how I would prepare these apparently-wonderful little triangles, using what I had already. I had the impression these little ravioli were slightly sweet (mashed in to the butternut squash filling, after all, were a few crushed amaretti cookies), so I thought maybe something tangy and savory might offset that. Decisions, decisions.

I am a fan of improvisational cooking. Even if I follow a recipe, I think, how can I make this more interesting? Last night, I just kind of threw it all together. And here is my spur-of-the-moment recipe:

* Melt butter in a non-stick sautee pan, and add a sploosh of olive oil.

* Carefully place triangoli in the pan (you don’t want them to break open), and toss gently to coat with the butter/oil. Sautee on medium-low heat for a few minutes.

* Add enough chicken stock (broth would be fine, too) to almost cover the triangoli. Add a douse of dry white wine. Up the heat a bit to where the liquid bubbles around the triangoli, and cover the pan. Cook for 5ish minutes to soften the triangoli.

* Remove the triangoli gently from the pan to a plate. Lower heat and add about 1/2 C of crumbled bleu cheese (the tangy & savory component) and a bit of milk to the stock/wine mixture. (Make sure the heat isn’t too high — dairy will curdle — you want it just hot enough to melt the cheese and incorporate the milk). Stir quickly and constantly, until the cheese melts and sauce thickens. Taste and season as you please.

* In the meantime, toast chopped pecans in a pan on medium-high heat (stir or agitate regularly, for about 2-3 minutes).

* Add triangoli back to sauce on the “warm” setting, cover, and let them be for a minute or two.

* Place triangoli on a plate, spoon sauce over the top, and sprinkle with toasted pecans. You can add meat, too, if you’d like — I recommend Sicilian Chicken Sausage from TJ’s.

* If you try to “eat a green thing every day,” serve with a leafy salad.

* And, most importantly, pair this with Lange Estate Winery 2009 Chardonnay “Three Hills Cuvee.” The luscious fruit of the Chardonnay stands up to the sweetness and richness of the ravioli; the bright acidity readies you for the next bite; and the almond notes of the triangoli play nicely with the creaminess and spice of the wine.

Buon Appetito!