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 (12155)
1	small onion, finely chopped
15	ounce (solid pack) pumpkin (11846)
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 (113669)
1	cup (fat-free, reduced sodium) chicken broth (105273)
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.
   
   

Categories

Citrus, Nuts, Pasta, Vegetables, Main Dish, American, Boil, Saute, Simmer, Sugar-Free

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Low in saturated fat No cholesterol Very high in vitamin A Very high in vitamin C