MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ravioli In Roasted Garlic Broth
Categories: Pasta, Sauces, Vegetables
Yield: 4 Servings

MMMMM---------------------------BROTH--------------------------------
1 sm Whole head garlic
2 c Chicken broth
1/2 c Fresh herb leaves, such as
- basil, oregano or sage

MMMMM-----------------------CRUMB TOPPING----------------------------
1 tb Olive oil
2 md Cloves garlic; peeled and
- split in halves
1/2 c Fresh Italian or French
- bread crumbs

MMMMM--------------------------RAVIOLI-------------------------------
2 ts Olive oil
1 sm Red bell pepper
1 sm Yellow bell pepper
1 lb Ravioli (cheese, chicken
- or spinach)
1/3 c Frozen peas
2 tb Minced herb (as in broth)
2 tb Grated Parmesan cheese

To prepare the broth: Cut about 1/2 inch from the top of
the head of garlic; wrap in foil and bake 1 hour in an
oven heated to 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 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 2 ts 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.

The Dayton Ohio Daily News, April 10, 1996

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Ravioli
Categories: Pasta, Cheese, Latino, Italian
Yield: 3 Servings

1 c Grated mozzarella
1/4 c Ricotta cheese
2 tb Pesto
12 oz Pkg prepared pasta sheets
2 lg Eggs
1/4 c Milk
3 c Seasoned bread crumbs
Oil; for frying

MMMMM--------------------SPICY MARINARA SAUCE-------------------------
2 tb Olive oil
1 tb Chopped garlic
1 md Onion; chopped
28 oz Can peeled whole tomatoes
1/4 c Fresh basil; chopped
Red pepper flakes

MAKE THE SAUCE: In a large saucepan, saute garlic and
onions in olive oil until translucent. Add tomatos and
basil. Bring to a boil and reduce to a simmer for 45
minutes. Pureee in food processor and season with salt
and red pepper flakes.

MAKE THE FILLING: In a small bowl, combine mozzarella,
ricotta, and pesto. Reserve.

Cut prepared pasta sheets into thirds widthwise. Run
pasta through pasta machine to make thinner.

Place 1 heaping ts of filling in the center of each
ravioli. Brush exposed pasta with egg wash.

Cover ravioli with second sheet of pasta. Cut and crimp
around filling with a ravioli cutter. Dip raviolis into
egg wash and then into bread crumbs. Deep fry ravioli in
350-|F/175-|C oil until golden brown.

Serve with spicy marinara sauce.

VARIATION: Mexican ravioli. Substitute pepper jack
cheese for mozzarella and omit pesto. Substitute
cornmeal for bread crumbs and serve with salsa instead
of Spicy Marinara Sauce.

From: Alison Meyer

Uncle Dirty Dave's Archives

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... Adolescence - the time between puberty and adultery.
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