Pumpkin, Walnut & Orange Ravioli
1/2
cup chopped California walnuts
1 small onion, finely chopped
1 (15-ounce) can solid-pack pumpkin
1/4 cup thawed, frozen orange juice concentrate, divided
2 tablespoons chopped fresh sage, divided
Salt and freshly ground 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
Procedures:
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 saute, stirring occasionally, 3 minutes. Reduce
heat to medium and add pumpkin, 2 tablespoons of the 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.
Yield: Makes 4 servings
Per serving: 330 calories, 10g protein, 52g carbohydrate, 6g fiber, 11g total fat, 1g saturated fat, 0mg cholesterol, 141mg sodium.
