Bring a large pot of salted water to a boil for the ravioli.

In a skillet, heat olive oil and finely chopped onion. Sauté until softened, then add the peas. Season with salt and black pepper, and cook for about 15 minutes.

After cooking, remove from heat and transfer the peas to a blender. Blend until smooth.

Pour the pea purée through a fine mesh strainer a little at a time, using a teaspoon to help pass it through. Set aside.

In a skillet, heat olive oil and finely minced garlic. Sauté until golden, then add the cremini mushrooms. Season with salt and black pepper, and cook for about 10 minutes, stirring occasionally.

Pour the cognac over the mushrooms and let it cook off.

Drain the ravioli when al dente and add them to the skillet with the mushrooms. Add a little pasta cooking water and some pea purée, and toss to combine.

To serve, spread the pea purée on a serving plate, top with the ravioli and mushrooms, and serve immediately.