1. Bring a large pot of water to boil. Add 12 raviolis to the water and cook according to the package instructions. Drain and set aside.
2. Heat 3 tablespoons of olive oil in a medium skillet over medium-high heat. Once the oil is hot, place 4 raviolis in the hot oil at a time (do not overcrowd the pan) and cook for about 3 minutes per side, or until they are golden brown on each side.
3. As you remove each batch, sprinkle with salt and add your toppings.

Honey-Thyme Peaches

1. Melt the butter in a medium saucepan over medium heat until it starts to brown and becomes aromatic. Reduce the heat to medium-low and add the peach slices, thyme, and honey to the pan. Cook for about 3 minutes, or until the mixture starts to caramelize. Drizzle over the top of the ravioli bites.

Caprese

1. Place a slice of mozzarella, a basil leaf, and a slice of tomato on top of your ravioli bites.

Parmesan and Marinara

1. Warm the pasta sauce in a saucepan over medium-high heat. Pour into a small bowl for dipping.
2. Immediately upon removing the raviolis from the oil and sprinkling with salt, sprinkle them with a generous amount of Parmesan cheese. Serve with the marinara for dipping.