Ravioli In Roasted Garlic Broth

At what point, then, is a child capable of understanding the gospel, repenting from sin, and savingly trusting in Christ? Again, Scripture gives no specific age limit. In our experience, however, we have found that most children do not really begin to objectively evaluate their own thoughts until they reach junior high. Before then, they usually feel little concern over the contradictory values to which they cling. Seldom during elementary years do they conscientiously think about and spiritually evaluate life’s demands independently of their parents. This does not mean that all young children are incapable of committing the rest of their lives to Christ and being indwelt by the Holy Spirit. However, prior to adolescence, few children truly appreciate the significance of their separation from God, and few have sufficient mental sophistication to project far enough into the future to commit “the rest of their lives” to anything.

Matt Weymeyer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	French	Pasta	4	Servings

INGREDIENTS

1		Whole head garlic
2	c	Chicken or vegetable broth
1/2	c	Fresh herb leaves, such as
		basil oregano or sage
1	T	Olive oil
2		Cloves garlic, peeled and
		split in halves
1/2	c	Fresh Italian or French
		bread crumbs
2	t	Olive oil
1		Red bell pepper
1		Yellow bell pepper
1	lb	Ravioli, cheese chicken
		or spinach
1/3	c	Frozen peas
2	T	Minced herb, as in broth
2	T	Grated Parmesan cheese

INSTRUCTIONS

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 Posted to
MealMaster  Recipes List, Digest #161  Date: 10 Jun 96 09:57:22 EDT
From: Linda <72752.746@compuserve.com>

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 108 Calories From Fat: 63 Total Fat: 7.1g Cholesterol: 4mg Sodium: 337mg Potassium: 225.4mg Carbohydrates: 7.5g Fiber: 3.3g Sugar: 2.1g Protein: 4.9g