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.
I thought this was tasty but my family's reaction was, "eh".
Pros: It's quite quick to cook Cons: Lacks a bit in flavor.
