Bring a 5 to 6 quart pot of salted water to a boil. Add ravioli and cook as directed on package and return to pot.
Meanwhile, put oil, garlic and crushed red pepper flakes in a 1 quart saucepan. Heat over medium heat until garlic turns light golden color. Remove from heat.
Add garlic oil mixture to pot with ravioli. Add chives, parsley and slat; toss to coat ravioli.
Per serving: 454 cal, 15g protein, 49g carb, 3 g fiber, 22 g fat (8 saturated fat).
