Cut the pale green portions off the scallons and slice them in half lenthwise. Thinly slice the white bulbs. Heat the butter and olive oil in a large skillet over medium-low heat, add the scallions and thyme and cook until the scallions soften, 5-6 minutes.
In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the ravioli and cheese to the skillet and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed. Remove and discard the thyme and season with salt and pepper to taste.
Divide the ravioli among plates and top with pistachios; garnish with more cheese if desired.
*This recipe can also be made with Giovanni Rana Mushroom Ravioli.