In the meantime prepare raviolis by combining the peas, ricotta and lemon zest in a small food processor; pulse until a smooth paste is achieved. Assemble raviolis by placing about 2 tablespoons of pea mixture into the center of a won ton wrapper, then using your finger or a pastry brush rub the edges of the wrapper and top with another wrapper. Using a fork press the edges of the wrappers to seal.
To cook raviolis bring a large pot salted water to a gentle boil and drop in raviolis, using a ladle to stir and keep the water in a circular motion. Cook for a few minutes or until tender, in batches if necessary, and use a slotted spoon to remove and place flat on a sheet.
For sauce melt butter in a medium skillet and add mushrooms. Sautee until slightly brown about 5 minutes. Deglaze pan with cognac or brandy and light on fire, or flambe. Let cook off about a minute or so. Reduce heat to low and stir in cream and reserved braised beef broth.
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