| 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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