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Ravioli Soup

3 (10-3/4 ounce) cans chicken broth
2 cups water
2 Tablespoons butter
1/4 cup milk
1/4 teaspoon rosemary leaves, crushed
1/4 teaspoon nutmeg
salt and pepper to taste
8 frozen beef or cheese ravioli

Combine chicken broth, water and butter in large saucepan. Place over medium heat. Heat until butter is melted. Add rosemary leaves, nutmeg, salt and pepper. Bring to a boil. Reduce heat and add ravioli. Simmer for 20 minutes.
Makes 6 (1-cup) servings.