Pumpkin ravioli soup

Yield: 12 Servings

Measure Ingredient
1 clove garlic -- minced

1 lb spinach

2 TB salad oil

1 lg onion -- julienned

4 qt chicken broth -- regular

: strength

2 lg carrots -- julienned

: PUMPKIN FILLED RAVIOLI -- : see recipe

½ c pumpkin seeds, roasted -- : salted to taste

^ Discard tough spinach stems and leaves. Cut leaves crosswise into ¼ inch strips; wash well and drain. Set aside. ^ In an 8 to 10 quart pan, combine oil, onion and garlic; stir over medium-high heat until onion is limp. Add broth and carrots; bring to a boil. Reduce heat, cover; and simmer until carrots are tender to bite, about 5 minutes. ^ Add ravioli; simmer, covered, about 3 minutes. Add spinach and simmer uncovered, until ravioli are heated through, 1 to 2 minutes longers or 3 if ravioli are frozen. Carefully lift out ravioli with slotted spoon and place in large soup bowls (about 3 or 4 per serving). Ladle soup over ravioli. Offer seeds to garnish at table. Makes 12 or more first course servings; 6 to 12 main course servings. (Second helpings are assumed.) [mcRecipe 22 Sep 96 patH] Recipe By : Sunset November 1989 From: Date:

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