Step 1

Cook ravioli per pkg. directions.

Step 2

Heat 1 Tbsp oil in a large skillet on medium-high. Add half the mushrooms and cook, tossing once, until golden brown and crisp, 5 minutes. Transfer to a bowl and repeat with remaining mushrooms.

Step 3

Return skillet to medium-high, add asparagus and remaining Tbsp oil, if necessary, and cook, tossing until just tender, about 2 minutes; transfer to bowl with mushrooms.

Step 4

Add shallots to pan, season with ½ tsp each salt and pepper, and cook on medium, stirring occasionally until translucent, about 2 minutes. Add wine and simmer until reduced to 2 Tbsp, 2 minutes more. Stir in crème fraîche; toss with vegetables. Spoon over ravioli and sprinkle with chives.