Cook ravioli according to package directions. Drain and divide among 6 serving plates. Top each with bacon pieces, peas and chives. In large bowl, toss watercress with olive oil. Prepare Beurre Blanc over ravioli on each plate. Top with watercress.
In large sauce pan over medium high heat, bring 1/2 cup dry white wine, 1/4 cup white wine vinegar and 1 teaspoon minced shallot to boiling, then reduce heat and simmer until reduced to about 2 tablespoons, 6 to 8 minutes. While liquid is simmering, cut 1/4 pound cold butter (1 stick) into small chunks. Reduce heat to low. Working quickly, stir one or two chunks of butter into reduction, whisking until blended. Continue to add butter, a few chunks at a time, whisking constantle until blended. Remove from heat and serve at once.
B&W Gourmet Farms