Cook the ravioli according to package directions. Reserve ⅓ cup cooking water before draining.
Meanwhile, in a small skillet, heat the butter and oil on medium until melted. Add the garlic and cook 1 min., until golden, stirring often. Add the peas and cook 2–3 min., until tender. Remove from heat.
Toss cooked ravioli with pea and butter mixture, adding some reserved cooking water, if needed. Finely chop the mint and add to ravioli along with the pecorino. Toss to combine. Season with salt and pepper to taste.