MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta
       Yield: 4 servings
       1 sm Whole head garlic
       2 c  Chicken or vegetable 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
       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
   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