Cook the ravioli according to the package directions. Reserve ½ 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 to 3 minutes.
Add the peas, lemon zest, reserved cooking water, ½ teaspoon salt, and ¼ teaspoon pepper.
Cook, partially covered, until the peas are heated through, 3 to 4 minutes.
Divide the ravioli among bowls and top with the pea mixture.