Recipe - Ravioli In Roasted Garlic Broth

BROTH
1 small Whole head garlic
2 cup Chicken or vegetable broth
One half cup Fresh herb leaves, such as
basil, oregano or sage

CRUMB TOPPING
1 tablespoon Olive oil
2 md Cloves garlic, peeled and
split in halves
One half cup Fresh Italian or French
bread crumbs

RAVIOLI
2 teaspoon Olive oil
1 small Red bell pepper
1 small Yellow bell pepper
1 pound Ravioli (cheese, chicken
or spinach)
1/3 cup Frozen peas
2 tablespoon Minced herb (as in broth)
2 tablespoon Grated Parmesan cheese

To prepare the broth: Cut about One half 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 mediumlow heat to
steep for 30 minutes. Strain. Squeeze the garlic into a small bowl and
whisk in a few tablespoon of the broth. Stir back into the broth.

To prepare the crumb topping: Pour 1 One half tablespoon olive oil into a nonstick
skillet, add the split cloves garlic and place over mediumlow 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 teaspoon 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 Posted to MealMaster Recipes
List, Digest #161

Date: 10 Jun 96 09:57:22 EDT

From: Linda 72752.746@compuserve.com