2 litres vegetable stock
500 g packet frozen spinach & ricotta ravioli
1 bunch green spring onions
200 g basil pesto
Bring 2 litres vegetable stock to boil in a large stockpot. Add 1 peeled and thinly sliced carrot. Simmer for 5 minutes, or until tender. Add 500g packet frozen spinach & ricotta ravioli. Bring to boil, stirring occasionally. Simmer, covered for about 5 to 7 minutes, or until tender. Add 2 thinly sliced zucchini. Simmer for a further 3 minutes, or until tender. Stir in 4 thinly sliced green spring onions. Season with salt and pepper. Serve with basil pesto.