Ravioli in Roasted Garlic Broth

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Executive Chef
Aug 25, 2004
USA, Oklahoma
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.


Executive Chef
Mar 17, 2005
Toronto, Canada
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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