| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main, Dishes | 4 | Servings | |
INGREDIENTS
| 1 1/2 | tb | Olive oil |
| 1/2 | c | Onion — chopped |
| 1 | ts | Garlic — minced |
| 1/4 | c | Chicken broth |
| 1 | c | Frozen peas — thawed |
| 1/2 | c | Evaporated skim milk |
| 1/2 | c | 1% milk |
| 1/4 | ts | Fresh ground black pepper |
| 2 | oz | Ham — (Virginia) julienned |
| 18 | oz | Cheese ravioli — fresh |
| 1 | tb | Fresh parsley — chopped |
INSTRUCTIONS
1. Bring 4 qts water to boil. Meanwhile, heat oil or melt 1 1/2 T butter in medium skillet over medium-high heat. Add onion and cook until translucent, 3 minutes. Add garlic and cook 10 seconds. Add chicken broth and cook 2 minutes more. Add peas, cream and pepper. Bring to a boil; boil, stirring occasionally, 5 minutes. Add ham. 2. Meanwhile, cook ravioli according to package directions; drain. Toss in large heated bowl with cream sauce. Sprinkle with parsley. Recipe By : Ladies' Home Journal - February, 1995 From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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