|
|
|
|
4 servings
Ingredients:
2 cups water1 cube chicken bouillon1 pound prepared fresh cheese ravioli2/3 cup baby spinach leaves2 fresh mushrooms, sliced1/4 cup sliced carrot1/2 cup frozen mixed peas and carrots1 tablespoon olive oil1 dash soy saucesalt and black pepper to taste
Instructions:
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.
|
|
|
