Yield: 4 Servings
|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|
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