Pumpkin, Walnut and Orange Ravioli
A scrumptious and adventurous ravioli dish, combining nutritious walnuts, pumpkin and a hint of citrus.
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 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
Directions:
PUMPKIN FILLING: 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.
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.