Recipe - Pumpkin Ravioli Soup

1 pound Spinach
2 tablespoon 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
One half cup 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 mediumhigh 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 MCRecipe Digest V1 #223

Date: Sun, 22 Sep 1996 08:44:22 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

NOTES : Serve immediately. Serve fresh.