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Add a photoServings: 12
Ingredients
- 1 lb Spinach
- 2 Tbsp. Salad oil
- 1 lrg Onion, julienned
- 1 x Clove garlic, chopped
- 4 quart Chicken broth, regular strength
- 2 lrg Carrots, julienned
- Â Â PUMPKIN FILLED RAVIOLI, see recipe
- 1/2 c. Pumpkin seeds, roasted, salted to taste
Directions
- ^ Throw away tough spinach stems and leaves. Cut leaves crosswise into 1/4 inch strips; wash well and drain. Set aside. ^ In an 8 to 10 qt pan, combine oil, onion and garlic; stir over medium-high heat till onion is limp. Add in broth and carrots; bring to a boil. Reduce heat, cover; and simmer till carrots are tender to bite, about 5 min. ^ Add in ravioli; simmer, covered, about 3 min. Add in spinach and simmer uncovered, till ravioli are heated through, 1 to 2 min longers or possibly 3 if ravioli are frzn. Carefully lift out ravioli with slotted spoon and place in large soup bowls (about 3 or possibly 4 per serving). Ladle soup over ravioli. Offer seeds to garnish at table.
- Makes 12 or possibly more first course servings; 6 to 12 main course servings. (Second helpings are assumed.) [mcRecipe 22 Sep 96 patH]
- NOTES : Serve immediately. Serve fresh.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 12 servings | |
| Calories 112 | |
| Calories from Fat 66 | 59% |
| Total Fat 7.35g | 9% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 529mg | 22% |
| Potassium 530mg | 15% |
| Total Carbs 5.79g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.22g | 1% |
| Protein 6.99g | 11% |
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