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How To make Ravioli In Roasted Garlic Broth
1 sm Whole head garlic
2 c Chicken or vegetable broth
1/2 c Fresh herb leaves, such as
-basil, oregano or sage
1 tb Olive oil
2 md Cloves garlic, peeled and
-split in halves 1/2 c Fresh Italian or French
-bread crumbs
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 preheated 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. Approximate nutritional analysis per serving: 401 calories, 14 g fat, 2 mg cholesterol and 1210 mg sodium.
The Dayton Ohio Daily News, April 10, 1996
How To make Ravioli In Roasted Garlic Broth's Videos
Ravioli in White Sauce Recipe
Ravioli in white sauce. Ravioli is a tasty filled pasta or stuffed pasta .. this recipe shows how to cook ready made ravioli in white sauce. Ravioli Sauce Recipe
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Garlic Butter Roasted Ravioli
Toasty pockets of cheese-filled pasta, brushed with garlic butter, dusted with parmesan and roasted until golden brown and crisp. A quick dunk in warm marinara and you're about to experience the best ravioli ever. Here's the recipe on my blog:
Pan-fried vegetable ravioli
Go to and use code RAGUSEA at checkout to get 20% off your order! Thanks to SHEATH for sponsoring today’s video.
My previous ravioli video that shows an alternative way of rolling and filling the dough (works better if you don't have a really big counter):
***RECIPE, MAKES 12 LARGE RAVIOLI***
2 eggs
all-purpose flour (about 1.5 cups, 180g, but it depends)
1 carrot
1 small zucchini (or any summer squash)
1 shallot (or half a larger onion)
2-3 garlic cloves
fresh herb for garnish (I used parsley but sage would be nice)
white wine (very optional)
butter
olive oil
salt
pepper
Beat the eggs with a little glug of olive oil and then stir in as much flour as they'll take. Switch to hand kneading and knead in enough flour until the dough ball is reasonably smooth and just barely sticky. Cover and let rest for at least 20 minutes.
Grate the carrot, zucchini, shallot and garlic. Fry all the vegetables in a little olive oil over moderate heat, stirring frequently, until everything has softened and cooked down a bit, about 5 minutes. Season with salt and pepper to taste.
Roll out and fill the pasta dough per the demonstration in this video or with the alternate method linked above. Boil in heavily salted water until the ravioli become very buoyant, about 3 minutes. Drain thoroughly.
Melt a thick film of butter in a wide pan over moderate heat and lay in one portion of ravioli at a time, moving them as you lay them in so they don't stick. Fry on both sides until they're just a little brown, 2-3 minutes. Throw in some fresh herb and let it fry a moment.
You could eat it just like that, maybe with some grated cheese. Or, while everything is still in the pan, deglaze with a small splash of white wine (or stock or reserved pasta water), turn off the heat, and when the bubbling has about stopped, stir in some additional cold butter to form an emulsified sauce.
Creamy Garlic Pasta Recipe
Perfect creamy garlic pasta. It's cheap, quick and absolutely delicious.
Watch the full video here -
#creamygarlic #garlicsauce #creamygarlicpasta
Ravioli in a Garlic Cream Sauce
Here I’ll show you how to spruce up a packet of store bought ravioli with this dreamy, creamy garlic sauce! Chris x
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20 mins Creamy Triple Cheese Tortellini | Chicken, Spinach and Alfredo Sauce |By foodstalgia_usa
Easy, creamy pasta dinner ready in 20mins! easy and quick alfredo sauce and delicious al dente tortellini.
Ingredients:
triple cheese tortellini pack 1 (9Oz)
butter 2 tbsp
flour 2 tbsp
garlic grated 2 cloves
chicken broth 1 1/2 cups
lemon juice 1 1/2 tbsp
heavy whipping cream 3/4 cup
baby spinach handful
seasoning ;
salt 1 tsp
pepper 1/3 tsp
cayenne 1/4 tsp
dried thyme and oregano 1/4 tsp each
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#creamytortellini #triplecheesetortellini #alfredopasta #whitepasta #creamypasta #creamytortellini #alfredotortellini #easyrecipe #easydinner #quickdinner #alfredosauce