Beef Ravioli and Spinach Soup Susi Reynolds   From Every Day with Rachael Ray August-September 2006 Two 14.5-ounce cans low-sodium beef broth 1 pound fresh or frozen beef ravioli Pinch of nutmeg One 6-ounce bag baby spinach 3 tablespoons snipped chives In a medium saucepan, bring the broth to a boil. Add the ravioli and nutmeg, return the broth to a slow boil and cook until the ravioli is al dente, about 10 minutes. Just before serving, stir the spinach into the broth. Ladle the ravioli soup into bowls and garnish with the chives.

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