Step 1

Heat butter in a large frypan over medium-low heat. Add onion and garlic and cook for 6-8 minutes, stirring, until soft. Add vegetable stock and cream, then season with sea salt and freshly ground black pepper. Bring to just below boiling point and cook, stirring occasionally, for 8-10 minutes until the mixture has reduced by one-quarter. Remove the pan from the heat, then fold through the parmesan.

Step 2

Meanwhile, cook the ravioli in salted boiling water according to the packet instructions until al dente, adding the peas for the final 2 minutes. Drain.

Step 3

Toss the peas and the ravioli 'pillows' through the creamy sauce. Divide among four bowls, scatter with chives and serve.