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.

List, Digest #161