BOIL ravioli for 4 minutes; reserve 1/4 cup of pasta water.
ADD oil to a large skillet, add mushrooms, stir to coat, then cook, stirring occasionally, for about 12 to 15 minutes until golden brown.
ADD the peas, Buitoni Sun-Dried Tomato Pesto, and reserved pasta water; toss until heated through.
ADD the ravioli to the pan and toss until well-coated.
TOP with Buitoni Parmesan Cheese and serve.
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