Health Recipes: Pumpkin, Walnut and Orange Ravioli

by Health News

Here’s a main dish that is not only irresistibly delicious, but provides 7 grams of fiber and 281% of your daily Vitamin A requirement, all in a nourishing, satisfying food source!


  • 1/2 cup chopped 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 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

Serves 4


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.

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 tbs concentrate and 1 tbs 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.

Nutritional Information
Calories  328
Calories from Fat  99
Total Fat  11g
Saturated Fat  1g
Mono Fat  2g
Cholesterol  1mg
Sodium  165mg
Total Carbs  51g
Dietary Fiber  7g
Sugars   1g
Protein   10g

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