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Ravioli in Roasted Garlic Broth

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

45 min

Ready

130 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 small garlic bulb
*
2 cups stock
chicken or vegetable
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½ cup basil
fresh, or oregano or sage
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1 tablespoon olive oil
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2 cloves garlic
peeled and split in halves
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½ cup bread crumbs
fresh, italian style
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2 teaspoons olive oil
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1 small sweet red bell peppers
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1 small sweet yellow bell peppers
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1 pound pasta
ravioli (cheese, chicken or spinach)
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cup green peas
frozen
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2 tablespoons herbs
fresh, minced
*
2 tablespoons Parmesan cheese
freshly grated
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Ingredients

Amount Measure Ingredient Features
1 small garlic bulb
*
473 ml stock
chicken or vegetable
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118 ml basil
fresh, or oregano or sage
* Camera
15 ml olive oil
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2 cloves garlic
peeled and split in halves
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118 ml bread crumbs
fresh, italian style
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1E+1 ml olive oil
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1 small sweet red bell peppers
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1 small sweet yellow bell peppers
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453.6 g pasta
ravioli (cheese, chicken or spinach)
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79 ml green peas
frozen
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3E+1 ml herbs
fresh, minced
*
3E+1 ml Parmesan cheese
freshly grated
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 56715% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 555mg 23%
Total Carbohydrate 33g 33%
Dietary Fiber 5g 20%
Sugars g
Protein 42g
Vitamin A 15% Vitamin C 43%
Calcium 9% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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