Cook ravioli according to package directions; drain, return to pot, and cover to keep warm. Finely shred peel from lemon (chill lemon for another use); set peel aside. Heat butter in a very large skillet over medium heat until browned (watch carefully so butter doesn't burn). Add peaches, nuts, Parmesan, parsley, and lemon peel; stir to combine. Add ravioli; toss to coat. Season with salt.
Final Verdict: This came together quickly. It would be great for one of those necessary quick meal evenings especially in summer when peaches are usually at hand and I almost always have cheese ravioli in the pantry or freezer.