Ravioli with Peas and Shallots

What what - pasta it is!!  Can't go wrong with noodles stuffed with cheese :)  It was really good - the shallots were key.  I didn't actually have lemon zest, but I think I would try that next time.  Maybe add some mushrooms or something too ??

Serves 4 - Real Simple Cookbook

Ingredients;
1 1/2 lbs cheese ravioli (fresh or frozen)
2 tablespoons butter
2 shallots, thinly sliced
1 (10 oz) bag frozen peas
1 teaspoon grated lemon zest
salt and pepper

Cook the ravioli according to the package directions.  Reserve 1/2 cup of the cooking water, then drain the ravioli.  Meanwhile, heat the butter in a large skillet over medium heat.  Add the shallots and cook, stirring occasionally, until soft, 2-3 minutes.

Add the peas, lemon zest, reserved ravioli water, salt, and pepper.  Cook, partially covered, until the peas are heated through, 3-4 minutes.  Divide the ravioli among bowls and top with the pea mixture.