Bring a gallon of heavily salted water to a boil. When it reaches a boil add the Ravioli.

Cook for 3 minutes until the Ravioli is tender.

Drain. Add enough oil to coat the Ravioli to keep them from sticking.

Heat a frying pan over medium heat with enough oil to coat the bottom of the pan.

Once hot place the Ravioli on the bottom of the pan and cook until browned about 30 seconds, then flip and cook the other side. Work in batches without overcrowding the pan.

Empty a can of tomato paste into a saucepan.

Add enough water (or chicken stock) to thin the paste to your desired consistency.

Bring to a simmer, then remove from the heat.

Add the dried herbs and garlic powder. Add salt and pepper to taste. Serve on top of your Ravioli.