Preparation

• 1 Finely chop 1/2 cup of the walnuts. Set aside remaining walnuts pieces. 2 In a large frying pan, melt 1 tablespoon of the butter over medium heat. Add onion and cook 2-3 minutes, stirring once or twice. 3 Add the 1/2 cup finely chopped walnuts, brown sugar, thyme and 1/4 teaspoon salt. Continue cooking and stirring for 2 minutes until onions are soft and walnuts begin 4 Remove pan from heat. Stir in pumpkin and mix well. 5 Fill a large pot with 3-4 quarts of water. Add 1 remaining teaspoon salt and 1 tablespoon olive oil. Bring to a boil over high heat. 6 When water boils, reduce heat to a gentle boil. Carefully drop raviolis into water.7 Simmer over medium-high heat for 2 minutes, stirring occasionally to keep raviolis from sticking together. Add peas or green beans and cook 2 more minutes8 Drain ravioli, reserving about 2 tablespoons of the cooking water. Pour raviolis and vegetables into a warmed serving bowl; drizzle with a little of the reserved water to keep raviolis from sticking together. 9 Add remaining 2 tablespoons butter and reserved walnuts to the warm pasta pot. Stir over medium-high heat until walnuts are toasted and butter begins to brown. Pour over raviolis and sprinkle with Parmesan cheese. Serve immediately
• Source: California Walnut Board