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
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.
Calories from Fat 99
Total Fat 11g
Saturated Fat 1g
Mono Fat 2g
Total Carbs 51g
Dietary Fiber 7g