Ravioli In Roasted Garlic Broth Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
BROTH
1 small: Whole head garlic,
2 cup: Chicken or vegetable broth,
1/2 cup: Fresh herb leaves, such as basil, oregano or sage
CRUMB TOPPING
1 tbsp: Olive oil,
2 medium: Cloves garlic, peeled and split in halves
1/2 cup: Fresh Italian or French bread crumbs,
RAVIOLI
2 tsp: Olive oil,
1 small: Red bell pepper,
1 small: Yellow bell pepper,
1 lbs: Ravioli, cheese, chicken or spinach
1/3 cup: Frozen peas,
2 tbsp: Minced herb, as in broth
2 tbsp: Grated Parmesan cheese,
Directions:
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 tb of the broth. Stir back into the broth.
To prepare the crumb topping: Pour 1 1/2 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
Source from luhu.jp
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 1 1/2 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
Source from luhu.jp
Tags
Pasta