Creamy Chicken Ravioli

1. Slice zucchini and place in a saucepan with chicken broth, canned chicken and garlic. Heat over medium heat.
2. Fill a saucepan with water and heat on high until boiling.
3. Mix cornstarch with milk, lemon juice and ranch salad dressing. Pour into chicken broth mixture and add seasonings. Continue cooking over medium heat stirring occasionally.
4. Put ravioli into boiling water. Cook according to package directions.
5. Spread margarine over bread and toast under a broiler.
6. Serve when sauce has thickened.