Vegetable broth and ravioli

Ravioli (with cheese)350 gramsChicken broth (or beef)400 millilitersCarrot (small, sliced ​​straw)1 pieceSquash (small, diced)1 pieceGinger (grated)2 tsp.Watercress1/4 bunch
  • Servings:
  • Cooking time:30 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Occasion:Everyday

Cook the ravioli as directed on the package. Drain, cover to keep warm.

Put the three-liter saucepan on a high heat, bring the broth to a boil, put the carrots. Reduce the heat, cover the pan with a lid and cook for 5 minutes. Add the diced zucchini and grated ginger. Stir and boil again.

Reduce heat. Cover the saucepan and cook for 5 minutes or until the vegetables are soft.

Spread cress sprigs and ravioli in three plates before serving. Pour broth with vegetables.

Date: 09.10.2018, 12:42 / Views: 92232

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