Peel garlic, thinly slice cloves. Heat salad oil in nonstick frying pan over medium-low heat. Add garlic and cook, stirring often, until golden brown (about 10 minutes, do not scorch), if pan appears dry or garlic sticks to pan bottom, stir in water, 1 tablespon at a time.

Meanwhile, bring broth to a boil in a 4- to 5-quart pan over high heat. When garlic is done, pour about 1/2 cup of the broth into frying pan, stirring to loosen browned bits. Return garlic mixture to broth, reduce heat, cover, and simmer for 15 minutes.

Increase heat to high and bring to a boil. Separating any ravioli that are stuck together, add pasta to broth. Reduce heat and boil gently, stirring occasionally, just until pasta is tender to bite (4 to 6 minutes, or acording to package directions).

Add bell pepper, onions, adn if desired, sesame oil and cook just until heated through (about 2 minutes). Garnish with cilantro. Makes 6 servings.