Bring a large pot of salted water to a boil. Add the ravioli and cook to al dente. Drain and set aside.
In a large saute pan over medium-high heat, melt the butter. Add the mushrooms to the pan and sauté until golden brown. Deglaze the pan with the sherry.
Add the chicken and peas to the skillet and sauté for 3-4 minutes until hot.
Divide the ravioli between serving bowls and ladle the sauce on top of them. Top with the mushroom mixture and serve.