Arugula Ravioli in Creamy Tarragon Sauce with Fresh English Peas and Pancetta

On Sunday I ran into the store for fresh ravioli and spotted some that were Arugula and fresh Parmesan. Oh man I had to buy them.  I took those sweeties home and then was kind of stumped with what kind of sauce to put on them.  Brown Butter and Sage sounded so good, however I wasn't sure that the sage would taste very good with the arugula but then I remembered this recipe that I wanted to try that calls for ham originally, but I thought pancetta would be a nice addition.  Turns out it was!!

Arugula Ravioli in Creamy Tarragon Sauce with Fresh English Peas and Pancetta
slightly adapted from
1 Tbsp. Olive Oil
2 Tbsp Finely Chopped Shallots
1/3 cup dry white wine
4 ounces of pancetta in small cubes
2 Tbsp Tarragon
2 cups heavy cream
1 pound of fresh ravioli (I used Arugula, however I think I would of liked this with cheese ravioli) cooked
1 cup of fresh English peas, shelled
salt and ground pepper
1/4 cup grated Parmesan cheese

Heat olive oil in a large saute pan over medium heat and add shallots and saute until softened about three minutes. Add the wine and simmer until almost all the liquid is gone.  Add the pancetta, tarragon and cream and simmer over medium heat until thickened slightly about ten minutes.
Drain the tortellini and transfer to the cream sauce, stir in the peas and cook for one minute. Season with salt and pepper and sprinkle with Parmesan.