Ravioli in Roasted Garlic Broth

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.