Bring a large, well-salted pot of water to a boil.

While the water heats, melt butter in a large skillet over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.

Add the minced garlic and optional red pepper flakes, cooking for another minute until fragrant. Do not let it brown.

Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Let it simmer and reduce by half, about 2 minutes.

Reduce heat to low and stir in the heavy cream. Let it gently simmer while you cook the ravioli. Do not let it boil.

Add the ravioli to the boiling water and cook according to package directions (usually 3-5 minutes for fresh). They will float when done.

Before draining the ravioli, turn off the heat for the sauce. Stir in the zest of one lemon and the juice of half the lemon. Season with salt and pepper to taste.

Using a slotted spoon, transfer the cooked ravioli directly into the sauce. Toss gently to coat. If the sauce is too thick, add a splash of the starchy pasta water.

Stir in the fresh parsley and serve immediately.