Ingredients Jump to Instructions ↓

  1. 1 sm Whole head garlic

  2. 2 c Chicken or vegetable broth

  3. 1/2 c Fresh herb leaves, such as

  4. -basil, oregano or sage

  5. 1 tb Olive oil

  6. 2 md Cloves garlic, peeled and -split in halves 1/2 c Fresh Italian or French

  7. -bread crumbs

  8. 2 ts Olive oil

  9. 1 sm Red bell pepper

  10. 1 sm Yellow bell pepper

  11. 1 lb Ravioli

  12. 1/3 c Frozen peas

  13. 2 tb Minced herb (as in broth)

  14. 2 tb Grated Parmesan cheese

  15. 1/2 inch from the top of the head of garlic; wrap in foil and bake

  16. 1 hour in an oven preheated to

  17. 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

  18. 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

  19. 2 ts oil in a large nonstick skillet. Add the bell peppers and saute

  20. 5 minutes. Add the roasted garlic broth and simmer

  21. 5 minutes. Cook the ravioli according to package directions. Drain and add to the broth with the peas; cook

  22. 3 minutes, stirring gently. Serve in shallow soup bowls sprinkled with the crumb topping, minced herbs and cheese. Approximate nutritional analysis per serving:

  23. 401 calories,

  24. 14 g fat,

  25. 2 mg cholesterol and 1210 mg sodium.

  26. The Dayton Ohio Daily News, April 10, 1996


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