Ravioli in Roasted Garlic Broth

130 minutes Prep: 25 minutes Cook: 45 minutes

567 calories per serving view nutrition facts

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1	small	garlic bulb
2	cups	broth	chicken or vegetable
1/2	cup	basil	fresh, or oregano or sage
1	tablespoon	olive oil
2	cloves	garlic	peeled and split in halves
1/2	cup	bread crumbs	fresh, italian style
2	teaspoons	olive oil
1	small	sweet red bell pepper
1	small	sweet yellow bell peppers
1	pound	pasta	ravioli (cheese, chicken or spinach)
1/3	cup	green peas	frozen
2	tablespoons	herbs	fresh, minced
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	freshly grated

To prepare the broth:

Cut about 1/2 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 tablespoons of the broth.

Stir back into the broth.

To prepare the crumb topping:

Pour 1 1/2 tablespoons olive oil into a non-stick skillet, add the split cloves garlic and place over medium-low heat.

Slowly sauté 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 teaspoons oil in a large nonstick skillet.

Add the bell peppers and sauté 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.

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Serving Size 286g

Amount per Serving

Calories 567 15% of calories from fat