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.
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