| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pumpkin, Pasta |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Spinach |
| 2 |
tb |
Salad oil |
| 1 |
lg |
Onion; julienned |
| 1 |
|
Clove garlic; minced |
| 4 |
qt |
Chicken broth; regular strength |
| 2 |
lg |
Carrots; julienned |
|
|
PUMPKIN FILLED RAVIOLI; see recipe |
| 1/2 |
c |
Pumpkin seeds, roasted; salted to taste |
INSTRUCTIONS
^ Discard tough spinach stems and leaves. Cut leaves crosswise into 1/4
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
Posted to MC-Recipe Digest V1 #223
Date: Sun, 22 Sep 1996 08:44:22 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Serve immediately. Serve fresh.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”