Ravioli with Peas and Shallots

Ingredients

• 1 1/2 pounds cheese ravioli (fresh or frozen)
• 2 tablespoons butter
• 2 shallots, thinly sliced
• 1 10-ounce bag frozen peas
• 1 teaspoon grated lemon zest
• Kosher salt and black pepper

Preparation

1. Cook the ravioli according to the package directions. Reserve 1/2 cup of the cooking water and drain the pasta.
   
   Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.
   
   Add the peas, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the reserved pasta water. Cook, partially covered, until the peas are heated through, 3 to 4 minutes.
   
   Divide the ravioli among bowls and top with the pea mixture.