Ravioli in Roasted Garlic Broth
Yield
4 servingsPrep
25 minCook
45 minReady
130 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
garlic bulb
|
* |
| 2 | cups |
stock
chicken or vegetable |
|
| ½ | cup |
basil
fresh, or oregano or sage |
*
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cloves |
garlic
peeled and split in halves |
|
| ½ | cup |
bread crumbs
fresh, italian style |
|
| 2 | teaspoons |
olive oil
|
|
| 1 | small |
sweet red bell peppers
|
|
| 1 | small |
sweet yellow bell peppers
|
*
|
| 1 | pound |
pasta
ravioli (cheese, chicken or spinach) |
|
| ⅓ | cup |
green peas
frozen |
|
| 2 | tablespoons |
herbs
fresh, minced |
* |
| 2 | tablespoons |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
garlic bulb
|
* |
| 473 | ml |
stock
chicken or vegetable |
|
| 118 | ml |
basil
fresh, or oregano or sage |
*
|
| 15 | ml |
olive oil
|
|
| 2 | cloves |
garlic
peeled and split in halves |
|
| 118 | ml |
bread crumbs
fresh, italian style |
|
| 1E+1 | ml |
olive oil
|
|
| 1 | small |
sweet red bell peppers
|
|
| 1 | small |
sweet yellow bell peppers
|
*
|
| 453.6 | g |
pasta
ravioli (cheese, chicken or spinach) |
|
| 79 | ml |
green peas
frozen |
|
| 3E+1 | ml |
herbs
fresh, minced |
* |
| 3E+1 | ml |
Parmesan cheese
freshly grated |
|
Directions
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℉ (180℃).
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 1½ 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.
Sauté 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.
