Ravioli with Pancetta, Peas and Crème Fraîche

My dinner tonight.
Wine: 2004 Navarro Vineyards Muscat Blanc

1 package Gorgonzola and Walnut Ravioli (as if I'm gonna make my own ravioli)
2 oz pancetta, diced
1/3 cup peas
1/2 shallot, minced
3 T. crème fraîche
2 oz Pt. Reyes blue cheese

Boil ravioli according to directions. Brown pancetta in a saucepan. Pour off excess fat, leaving about 2 teaspoons of drippings. Add minced shallots and saute until soft. Add peas and saute another 2 minutes. Stir in crème fraîche and blue cheese and cook until sauce thickens slightly. Add boiled ravioli and finish cooking in the sauce.