Prepare a pea cream by sautéing the onion in extra virgin olive oil until translucent. Add the peas and add water just enough to cover the peas. Bring to a boil and shut off the heat. Strain the peas and reserve the liquid. Blend the peas and add some reserved liquid to create the cream. In a pan, sauté the carrots with the butter until tender. Boil the ravioli for 4 minutes then add to the pan with the carrots and cook for 1 minute. Plate the pea cream and top with cooked ravioli. Garnish with sautéed rainbow carrots. Buon Appetito!