Ravioli in Roasted Garlic Broth
Submitted by suz1998
Ravioli in roasted garlic broth with sauteed bell peppers, green peas, and golden garlic breadcrumb topping. A lighter, brothy take on stuffed pasta.
YIELD
4 servingsPREP
25 minCOOK
45 minREADY
130 minThis takes ravioli out of the heavy cream sauce lane and into a light, fragrant broth built from a whole roasted head of garlic. The garlic roasts for an hour until it’s soft and sweet, then gets whisked into herb-steeped chicken stock for a broth with deep, mellow garlic flavor without any raw bite.
Three layers of garlic run through this dish: the roasted bulb in the broth, split cloves slowly sautéed until golden in the breadcrumb topping, and the aromatic garlic oil left behind in the pan. If you love garlic, this is your recipe.
The golden garlic breadcrumbs sprinkled on top are what give each bowl its crunch. Italian-style breadcrumbs sautéed in olive oil until toasted create a textural contrast against the soft ravioli and silky broth. Red and yellow bell peppers simmered in the broth add sweetness and color, and frozen peas stirred in at the very end bring a pop of green.
Chef Tips
- Wrap the garlic tightly in foil before roasting. Loose foil lets moisture escape and the cloves dry out instead of softening.
- Steep the herbs in the broth for the full 30 minutes, then strain them out. Leaving herbs in too long can make the broth bitter.
- Cook the ravioli separately, then add to the broth. Cooking them directly in the broth would cloud it and make it starchy.
- Serve in shallow bowls so the ravioli sits in a pool of broth rather than being buried in a deep bowl.
Variations
Ingredients
Directions
To prepare the broth:
Cut about ½ inch from the top of the head of garlic; wrap in foil and bake 1 hour in an oven preheated to 350℉ (180℃).
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 tablespoons of the broth.
Stir back into the broth.
To prepare the crumb topping:
Pour 1½ tablespoons olive oil into a non-stick skillet, add the split cloves garlic and place over medium-low heat.
Slowly sauté the garlic until golden.
Remove the garlic from the pan and add the bread crumbs, stirring well.
Sauté until golden.
Transfer to a plate and set aside.
Stem, seed, and finely chop bell peppers.
Heat 2 teaspoons oil in a large nonstick skillet.
Add the bell peppers and sauté 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.
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