Pumpkin Ravioli Soup

12 Servings

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Pumpkin Ravioli Soup Ingredients

1 lb Spinach	4 qt Chicken broth; regular
2 tb Salad oil	2 lg Carrots; julienned
1 lg Onion; julienned	PUMPKIN FILLED RAVIOLI; see
1 Clove garlic; minced	1/2 c Pumpkin seeds, roasted;

Instructions for Pumpkin Ravioli Soup

^ 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 NOTES : Serve immediately. Serve fresh.

Main Ingredient: PastaCuisine: Uncategorized