Subj : 3/20 Nat Ravioli Day - 2
To   : All
From : Dave Drum
Date : Fri Mar 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

.... It inspires a strong sense of nostalgia among those who grew up there
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.