CREAMY MUSHROOM AND HAM RAVIOLI

1 (9 oz.) pkg. refrigerated cheese ravioli or tortellini
2 tablespoons margarine or butter
1/4 cup chopped red bell pepper
I (4.5 oz.) jar Green Giant Sliced Mushrooms, drained
1/2 cup water
3/4 cup milk
4 teaspoons cornstarch
1 teaspoon chicken-flavor instant bouillon
1 cup cubed ham
3/4 cup frozen peas

Cook ravioli as directed on package; drain.

Melt margarine in large skillet over medium heat. Add pepper and mushrooms; stir-fry.

In small bowl, combine water, milk, cornstarch and bouillon; blend well. Add to skillet, cook until mixture thickens and boils, stirring constantly.

Stir in ham, peas and ravioli; heat thoroughly.

Makes 4 (1 1/2 cup) servings
From Recipelink.com
Source: Recipe clipping: Green Giant