In a small bowl combine the Vinegar and salt then drizzle in the olive oil gradually until emulsfied. Add the chili flakes.
In a medium saucepan, boil some water, season the water with salt, and cook the ravioli according to packaging directions.
Drain the ravioli and mix in a large bowl with the vinaigrette add the peas, carrots, and green onion and refrigerate. The flavors will intensify as the pasta salad is served cold. Garnish with shaved pecorino.