AllenOK
Executive Chef
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.
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.
