This is spring on a plate, from the citrus zest to the pops of greenery. And you can make it year-round by using frozen peas and sugar snaps. Fresh sugar snaps are sometimes sold with their shoots—delicate tendrils and leaves that are sweet and delicious. You can add some shoots to the finished dish in step 2 as we did.
Bring a large pot of water to a boil. Cook the ravioli for 3 minutes. Add the sugar snap peas and cook for 2 minutes. Add the green peas and cook until the ravioli are tender and the sugar snap peas are crisp-tender, about 1 minute. Drain.
In a large bowl, stir the lemon zest and juice, oil, salt, and black pepper. Add the ravioli mixture and toss gently to coat.
