Pasta and Grains: Pasta and Noodle Dishes: Pumpkin, Walnut and Orange Ravioli

A scrumptious and adventurous ravioli dish, combining nutritious walnuts, pumpkin and the exotic hint of citrus.

Author: Walnut Marketing Board/California Walnut Commission
Date: June 07, 2005

Serves: 4 person(s)

Preparation Time: 40 mins
Cooking Time: 25 mins

Ingredients:

1/2 cup chopped California walnuts
1 small onion, finely chopped
1 (15 oz) can solid-pack pumpkin
1/4 cup thawed, frozen orange juice concentrate, divided
2 Tbsp chopped fresh sage, divided
1 salt and freshly ground black pepper, to taste
8 extra-wide (10-inch) lasagna noodles
1 cup canned fat-free, reduced-sodium chicken broth
1 cup finely shredded Swiss chard

Directions:

Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.

Coat a 12-inch nonstick skillet with vegetable cooking spray and set over medium-high heat. Add onion and sauté, stirring occasionally, 3 minutes. Reduce heat to medium and add pumpkin, 2 tablespoons of the orange juice concentrate, 1 tablespoon of the sage and 6 tablespoons of the walnuts; stir and heat through. Season with salt and pepper. Set aside; keep warm.

Cook lasagna noodles according to package directions; drain well. Cut each noodle into 3 equal-sized rectangles. Set aside; keep warm.

To make the sauce, in a small saucepan over medium heat combine broth, chard and the remaining 2 tablespoons concentrate and 1 tablespoon sage. Set aside; keep warm.

To assemble ravioli, for each serving place 3 noodle pieces on a dinner plate; top each with 2 1/2 tablespoons of the pumpkin mixture. Cover each with another noodle piece. Drizzle with sauce and sprinkle with the remaining 2 tablespoons walnuts, dividing equally.