Start heating a large pot of salted water for cooking the ravioli. Measure the peas and set aside to thaw while you prepare the remaining ingredients. In a large skillet, heat the olive oil over medium-high heat, and add the lemon zest and garlic, and let stand while you cook the ravioli according to the package directions, about 8 minutes. Add the peas for the last 2 minutes of cooking time. Drain well.
Reheat the olive oil mixture on medium-high heat and add the ham. Saute for 1 to 2 minutes until the ham begins to crisp. Add the drained ravioli, tomatoes and parsley to the pan, toss to coat with oil and continue to cook until tomatoes start to soften, about one minute. Remove from heat, sprinkle with Parmesan and serve.
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