Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes.

Repeat with the remaining ravioli, adding more oil to the skillet as needed..Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it.

Add the scallion whites and lemon zest and cook over high heat for 30 seconds.Add the remaining lemon juice and season with salt and pepper.Drizzle the sauce over the ravioli and serve hot..

Eighteen 4-inch fresh pasta squares.1 cup mayonnaise.

1/4 cup chopped chives, plus more for garnish.

1 cup frozen peas, thawed.Cooked beluga lentils.

or black lentils.Cook tomatoes, onion, and garlic in a cast-iron skillet or on a comal over medium, flipping a few times using tongs, until vegetables are blackened in spots and tomatoes start to burst, about 10 minutes.

Transfer vegetables to a medium bowl, and cover with plastic wrap.Let steam 5 minutes.