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Old 10-09-2005, 06:17 PM   #1
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Ravioli in Roasted Garlic Broth

This sounds interesting.

Ravioli in Roasted Garlic Broth
Yield: 4 servings

1 Whole head garlic
2 c Chicken stock
-or- vegetable broth
½ c Fresh herb leaves, such as basil, oregano, or sage
1 T Olive oil
2 Cloves garlic, peeled and split in halves
½ c Fresh Italian or French bread crumbs
2 t Olive oil
1 Red bell pepper
1 Yellow bell pepper
1 # Ravioli (cheese, chicken, or spinach)
1/3 c Frozen peas
2 T Minced herb (as in broth)
2 T Grated Parmesan cheese

To prepare the broth: Cut about ½” from the top of the head of garlic; wrap in foil and bake 1 hour in an oven preheated to 350ºF. 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 T of the broth. Stir back into the broth.
To prepare the crumb topping: Pour 1 ½ T olive oil into a nonstick 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 t 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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Old 10-09-2005, 07:22 PM   #2
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You're on a roll, Allen. Looks delicious!
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Old 10-09-2005, 07:26 PM   #3
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I've made something very similar with vegetable stock, and without the peas (though next time I will add them for sure!) Just lovely on a snowy winter night
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Old 10-11-2005, 11:39 AM   #4
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Very nice Allen.
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Old 10-12-2005, 11:04 AM   #5
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I made this on Monday night (with veg stock) and added bits of zucchini to it as well - Autumn on a fork!!!!
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