1. Saute mushrooms on low heat in a little olive oil until golden, (about 3 minutes).
  2. Add the wine.
  3. Heat through until the liquid is reduced, then add the cream-based sauce.
  4. Cook the ravioli according to directions, adding the peas for last minute of cooking, or until just tender. Drain and toss through the sauce
  5. Add the chicken, ground black pepper and serve.