Pumpkin Walnut & Orange Ravioli

Serve with a spinach and tomato salad and whole grain bread

Authored by: Walnut Marketing Board

  • Print Recipe
  • Cooking Time: 30 minutes one hour
  • Serves: 4
  • Suitable Diet: Dairy Free


  • 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 fatfree, reduced sodium chicken broth
  • 1 cup finely shredded Swiss chard


Heat walnuts in a dry skillet over mediumhigh heat 12 minutes until walnuts are slightly toasted. Set aside and reserve. Coat a 12inch nonstick skillet with vegetable cooking spray and set over mediumhigh 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 noddle into 3 equalsized 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.