Pumpkin Ravioli Soup Recipe
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Pumpkin Ravioli Soup
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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
^ 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
From: Date: |
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