Ravioli in roasted garlic broth

4 Servings

Ingredients

QuantityIngredient
1smallWhole head garlic
2cupsChicken or vegetable broth
½cupFresh herb leaves, such as basil, oregano or sage
1tablespoonOlive oil
2mediumsCloves garlic, peeled and split in halves
½cupFresh Italian or French bread crumbs
2teaspoonsOlive oil
1smallRed bell pepper
1smallYellow bell pepper
1poundsRavioli (cheese, chicken or spinach)
cupFrozen peas
2tablespoonsMinced herb (as in broth)
2tablespoonsGrated Parmesan cheese

Directions

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