• Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins


1/2cup chopped California walnuts
1small onion, finely chopped
1-- (15 ounce) can solid-pack pumpkin
1/4cup thawed, frozen orange juice concentrate, divided
2tablespoons chopped fresh sage, divided
1/2teaspoon salt, to taste
1/4teaspoon freshly ground pepper, to taste
8-- extra wide (10 Inch) lasagna noodles
1cup canned fat-free, reduced-sodium chicken broth
1cup finely shredded Swiss chard


  1.  Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.
  2. 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.
  3. Cook lasagna noodles according to package directions; drain well. Cut each noodle into 3 equal-sized rectangles. Set aside; keep warm.
  4. 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.
  5. 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. 

Recipe developed by Diana Torrey/Torrey Food Communications 

Nutritional Info *per serving

  • Calories 390
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 590mg
  • Potassium 610mg
  • Carbohydrate 63g
  • Fiber 7g
  • Sugars 14g
  • Protein 13g
  • Trans Fat 0g
  • Vitamin A 340%
  • Vitamin C 60%
  • Calcium 8%
  • Iron 25%