In a small saucepan, combine 16 oz of thawed frozen peas, 2 tablespoons of butter, and ½ cup of heavy cream over medium heat. Stir occasionally for about 2-3 minutes until the peas are warmed through but not overcooked. Once heated, transfer the mixture to a blender and add a handful each of fresh basil and mint, along with 2-3 tablespoons of olive oil, ½ teaspoon of kosher salt, black pepper, and the juice of ½ lemon. Blend until smooth and creamy, adjusting texture with reserved pasta water if needed.

Bring a large pot of water to a rolling boil, ensuring it's generously salted. Gently add the store-bought cheese-filled ravioli and cook according to package instructions, usually around 3-5 minutes. Once they are al dente and floating, use a slotted spoon to carefully remove the ravioli from the pot, reserving about 1 cup of the pasta water before draining.

In a large skillet, melt 6 tablespoons of butter over medium heat until it begins to foam, then add the juice and zest of ½ lemon. Swirl the pan gently to combine, allowing it to cook for about a minute until fragrant. Carefully add the drained ravioli to the skillet, tossing gently to coat each piece with the lemon butter sauce.

To add a pop of color and flavor, gently fold in a handful of cooked peas from the purée into the ravioli mixture. Spread the vibrant pea purée across the serving plates, creating a beautiful bed for the lemon butter ravioli. Top each plate with the ravioli, drizzling with a bit of olive oil, and sprinkle with torn basil or mint.