In a 12-inch skillet, large enough to hold the ravioli and sauce, heat the oil; add the red pepper flakes and saute for 30 seconds to release the aroma of the pepper. Remove the pan from the heat and carefully add the vodka. When the pan has stopped sizzling return it to a burner set on medium-high heat and cook until the vodka has nearly evaporated. Add the cream and bring to a boil over high heat. Add the salmon, reduce the heat to very low and simmer gently for 5 minutes. Remove from the heat and allow the salmon to steep and infuse the cream. Salt and pepper to taste.

Meanwhile, bring a 6-quart pot of water to a boil. Salt the water, add the ravioli and cook, per package instructions, until just until tender. Drain.

Add the ravioli to the salmon-cream mixture and toss gently to coat. Evenly divide the ravioli among 4 shallow pasta bowls; spoon any additional sauce evenly over the pasta. Garnish with minced parsley and serve.