Combine the cream, scallion, garlic, and 2 cups of the arugula in a blender or food processor. Using a medium speed, blend the mixture until creamy and smooth but not chunky (the cream can become butter if it's processed too much). Taste, and add salt and pepper to your preference.

Transfer the arugula sauce to a skillet over medium-high heat. When the mixture comes to a simmer add the ravioli and enough of the reserved cooking water to coat the ravioli in the sauce. Taste again, add more salt and pepper.

Serve the ravioli with the sauce topped with more arugula, a lemon wedge, and parmesan.

Enjoy!