Wash the lettuce, shake dry, and quarter lengthways.
Wash the peppers, halve, deseed and cut into small cubes.
Cut the ravioli into 1cm thick slices.
Wash the chives, shake dry and finely chop.
Heat the rapeseed oil in a pan and fry the ravioli slices over a medium heat for 5-6 minutes until golden brown, stirring regularly.
Meanwhile, whisk together the vinegar, olive oil and 2 tbsp water. Add the peppers and chives and season with salt and pepper.
Mix the ravioli and the salad with the pepper-chive dressing. Garnish with roasted onions.