Red Pepper, Garlic and Herb Ravioli

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Red-Pepper and Herb Ravioli

Last night I made my favorite quick and easy, grab something at Sam’s Club on the way home, meal. I’m amazed I haven’t posted the recipe on my blog before now, because I seem to make it about once a month. My family loves it and it’s ready within a few minutes after the water comes to a boil.

I found the recipe in Everyday Foods in 2003 and I’ve been making it ever since. I changed it up a little because we love garlic, so I replace the chives with garlic. I sometimes add fresh or dried basil along with the parsley. I also use more pasta than the original recipe. I buy the double package of ravioli at Sam’s Club and that makes just about the right amount for my family of five.

Red-Pepper and Herb Ravioli2

Right now I have fresh parsley in my garden. If I don’t have fresh parsley, I substitute dried. I always serve it with a sprinkle of Italian cheese on top. And of course I had to serve it in my pretty new shell bowl I picked up at Laguna Beach last week. We had a wonderful family vacation at Newport Coast, California. I put some pictures online if you’re interested in checking them out.

Give this one a try the next time you need a simple, but really delicious meal.

Red-Pepper and Herb Ravioli3

Red Pepper, Garlic and Herb Ravioli
Yield: 4-6 servings

Red Pepper, Garlic and Herb Ravioli

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1/4 cup olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon garlic, finely minced
  • Salt
  • 32 ounces fresh cheese ravioli
  • 3 tablespoons minced fresh parsley (or 1 tablespoon dried parsley)
  • 1 tablespoon fresh lemon juice


  1. In small saucepan, heat oil over low heat for 3 minutes.
  2. Add red pepper, garlic and cook 2 minutes. Set aside.
  3. In a large pot of boiling salted water, cook ravioli according to package directions. Drain, and return to the warm pot.
  4. Gently toss ravioli with flavored oil, parsley, lemon juice, and 1/4 teaspoon salt.
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originally published July 6, 2010 — last updated July 25, 2019
Categories: Pasta