Ravioli in roasted garlic broth

Yield: 4 Servings

Measure Ingredient
1 small Whole head garlic
2 cups Chicken or vegetable broth
½ cup Fresh herb leaves, such as basil, oregano or sage
1 tablespoon Olive oil
2 mediums Cloves garlic, peeled and split in halves
½ cup Fresh Italian or French bread crumbs
2 teaspoons Olive oil
1 small Red bell pepper
1 small Yellow bell pepper
1 pounds Ravioli (cheese, chicken or spinach)
⅓ cup Frozen peas
2 tablespoons Minced herb (as in broth)
2 tablespoons Grated Parmesan cheese

BROTH

CRUMB TOPPING

RAVIOLI

To prepare the broth: Cut about ½ inch from the top of the head of garlic; wrap in foil and bake 1 hour in an oven preheated to 350 degrees. Remove from the oven and set aside.

Combine the broth and herbs in a saucepan. Put over medium-low heat to steep for 30 minutes. Strain. Squeeze the garlic into a small bowl and whisk in a few tb of the broth. Stir back into the broth.

To prepare the crumb topping: Pour 1½ tb olive oil into a nonstick skillet, add the split cloves garlic and place over medium-low heat.

Slowly saute the garlic until golden. Remove the garlic from the pan and add the bread crumbs, stirring well. Saute until golden. Transfer to a plate and set aside.

Stem, seed, and finely chop bell peppers. Heat 2 ts oil in a large nonstick skillet. Add the bell peppers and saute 5 minutes. Add the roasted garlic broth and simmer 5 minutes.

Cook the ravioli according to package directions. Drain and add to the broth with the peas; cook 3 minutes, stirring gently. Serve in shallow soup bowls sprinkled with the crumb topping, minced herbs and cheese.

Approximate nutritional analysis per serving: 401 calories, 14 g fat, 2 mg cholesterol and 1210 mg sodium.

The Dayton Ohio Daily News, April 10, 1996

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