- In a large saucepan of salted boiling water, cook the pasta until just tender. Set aside.
- Meanwhile, in another saucepan, soften the onion in the oil. Deglaze with the brandy. Add the broth, honey, and peas and bring to a boil. Season with salt and pepper.
- Divide the ravioli among four bowls and add the broth. Add a few drops of good olive oil to garnish the soup.