Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 8-10 minutes, or until done. Drain and set aside.  

In a blender combine the roasted red peppers, alfredo sauce, and garlic cloves blend until sauce is smooth. Transfer to a saucepan and heat over low heat, adjust sauce consistency with heavy cream as needed. 

In a sauté pan heat olive oil over medium heat, cook red bell pepper until soft and tender. 

To plate toss ravioli in the roasted red pepper sauce in a bowl and divide among plates. Top with meatballs, sautéed red bell peppers and toasted breadcrumbs.