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Melt butter in a large skillet over medium heat until the solids are bubbly and brown, about 2 minutes. Add peas and cook, stirring occasionally, for 2 minutes. Add broth, cook for 2 minutes more and then carefully transfer to blender. Add heavy cream, salt and pepper, and purée until very smooth. Toss in a bowl with hot ravioli.
Arrange arugula in four wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint. Serve immediately.