MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: RAVIOLI IN ROASTED GARLIC BROTH
 Categories: Pasta
      Yield: 4 servings
 
MMMMM---------------------------BROTH--------------------------------
      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

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 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
 
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