Preheat the oven to 400° F.
Place a large tbsp of Parmigiano Reggiano cheese on a baking sheet lined with parchment paper. Lightly pat down to create a mound; each mound should be about an inch apart. Bake for 3-5 minutes or until the crisps are golden brown. Set aside.
Cook the ravioli according to the package instructions and drain. Reserve ½ cup of the pasta cooking water.
In a pan, simmer the crème fraiche and lemon juice together. Season with salt and pepper. Add the cooked ravioli and peas, gently tossing to combine. Slowly add the pasta water to loosen the sauce. Divide the pasta amongst each plate. Garnish with lemon zest and prepared Parmigiano Reggiano crisps.