Pumpkin Walnut & Orange Ravioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Walnut Marketing Board. walnuts, canned solid pack pumpkin, frozen orange juice concentrate, fresh sage, salt and ground pepper, 8 extra wide (10 inch) lasagna noodles, canned fat-free, reduced sodium chicken broth, Swiss chard cvt Ingredients:
1/2 cup chopped walnuts |
1 small onion, finely chopped |
15 ounce (solid pack) pumpkin |
1/4 cup (thawed) frozen orange juice concentrate, divided |
2 tablespoons chopped fresh sage, divided |
1 salt and pepper to taste |
168 g (8 extra wide, 10-inch) lasagna noodles |
1 cup (fat-free, reduced sodium) chicken broth |
1 cup finely shredded swiss chard |
Directions:
1. Heat walnuts in a dry skillet over medium-high heat 1-2 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 saute, stirring occasionally, 3 minutes. Reduce heat to medium and add pumpkin, 2 tbs of the concentrate, 1 tbs of the sage and 6 tbs of the walnuts; stir and heat through. Season with salt and pepper. Set aside; keep warm.
2. Cook lasagna noodles according to package directions; drain well. Cut each noddle 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 tbs concentrate and 1 tbs sage. Set aside; keep warm.
3. 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.
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