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 ½ cup of the cooking water and drain the pasta.
  2. Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.
  3. Add the peas, lemon zest, ½ teaspoon salt, ¼ teaspoon pepper, and the reserved pasta water. Cook, partially covered, until the peas are heated through, 3 to 4 minutes.
  4. Divide the ravioli among bowls and top with the pea mixture.