Step 1

Heat oil in a large, deep lidded skillet over medium-high. Add ham and shallot; cook, stirring often, until ham is beginning to brown, about 3 minutes. Add broth and wine, and bring to a low boil over medium-high. Add ravioli and butter, spreading in a single layer in liquid. Cover skillet, and cook 2 minutes.

Step 2

Uncover skillet, and add asparagus pieces and peas; cook, stirring gently to incorporate vegetables, until pasta is tender, asparagus is tender-crisp, and peas are still bright green, 1 to 2 minutes. Remove skillet from heat.

Step 3

Divide arugula evenly among 4 shallow bowls. Top evenly with ravioli mixture, Parmesan, and pesto. Serve hot with crusty bread for dipping.