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