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  • 3/20 Nat Ravioli Day - 2

    From Dave Drum@1:18/200 to All on Friday, March 18, 2022 11:40:01
    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

    MMMMM

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