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Under 30 Minutes

Red-Pepper and Herb Ravioli

Dress up any variety of store-bought ravioli in minutes with flavored oil and fresh herbs. Add a green salad and a loaf of rustic bread, and dinner is ready.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:
Red-Pepper and Herb Ravioli

Source: Everyday Food, January/February 2003


  • 1/4 cup olive oil
  • 1/4 teaspoon crushed red pepper
  • Salt
  • 18 ounces fresh or frozen spinach-cheese or other ravioli
  • 3 tablespoons minced fresh chives or green onion
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon fresh lemon juice


  1. In small saucepan, heat oil over low heat for 3 minutes. Add red pepper, and cook 2 minutes. Set aside.

  2. In a large pot of boiling salted water, cook ravioli until it floats to the top, about 6 minutes for fresh. (For frozen, cook for 6 minutes after the pasta floats to the surface.) Drain, and return to the warm pot. Gently toss ravioli with flavored oil, chives, parsley, lemon juice, and 1/4 teaspoon salt.

Reviews (1)

  • Terri08 22 Jan, 2009

    This was a good change from having red sauce like we usually do. My husband liked it because it was a lot lighter this way.

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