A scrumptious and adventurous ravioli dish, combining nutritious walnuts, pumpkin and a hint of citrus.
Author: Walnut Marketing Board/California Walnut Commission - www.walnuts.org
Serves: 4 person(s)
Preparation Time: 40 mins
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 pinch each of salt and freshly ground black pepper, or to taste
8 extra-wide (10-inch) lasagna noodles
1 cup canned fat-free, reduced-sodium chicken broth
1 cup finely shredded Swiss chard
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.
NOODLES: Cook lasagna noodles according to package directions; drain well. Cut each noodle into 3 equal-sized rectangles. Set aside; keep warm.
SAUCE: In a small saucepan over medium heat combine broth, chard, the remaining 2 tablespoons orange juice concentrate, and 1 tablespoon sage. Set aside; keep warm.
RAVIOLI: To assemble ravioli, for each serving place 3 noodle pieces on a dinner plate; top each with 2-1/2 tablespoons of the pumpkin filling. Cover each with another noodle piece. Drizzle with sauce and sprinkle with the remaining 2 tablespoons walnuts, dividing equally.
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