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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
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