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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce. Ingredients:
2 cups water |
1 cube chicken bouillon |
1 pound prepared fresh cheese ravioli |
2/3 cup baby spinach leaves |
2 fresh mushrooms, sliced |
1/4 cup sliced carrot |
1/2 cup frozen mixed peas and carrots |
1 tablespoon olive oil |
1 dash soy sauce |
salt and black pepper to taste |
Directions:
1. In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
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