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