Add half the bacon to a large pan over medium heat (use the rest as you like). Cook until crisp, 4-5 minutes per side. Set aside on a paper-towel-lined plate. Pour off and discard grease in pan. Once cool enough to handle, crumble bacon into small pieces.

Wash and dry all produce. While bacon cooks, bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot. Cut or gently tear mushrooms into bite-sized pieces. Finely chop chives. Zest lemon until you have 1 tsp zest, then cut into halves.

Wipe out pan used for bacon, then heat a drizzle of olive oil in it over medium-high heat. Add mushrooms and cook, tossing, until slightly crispy, 7-8 minutes. Remove from pan and set aside.

Once water is boiling, add ravioli to pot. Cook until tender, 4-5 minutes. Scoop out and reserve 1/2 cup ravioli cooking water, then drain. Meanwhile, add shallot and a drizzle of olive oil to pan used for mushrooms over medium-high heat. Cook, tossing, until soft and lightly browned, about 3 minutes.

Add ravioli, ravioli cooking water, and 2 TBSP butter to same pan over medium-high heat. Bring to a simmer and let bubble until a thick sauce has formed, 3-4 minutes. Remove pan from heat and let cool slightly. Stir in sour cream, bacon, mushrooms, half the chives, and lemon zest. Season with salt and pepper.

In a medium bowl, toss arugula, a squeeze of lemon, and a drizzle of olive oil. Season with salt and pepper. Divide ravioli between plates. Sprinkle with remaining chives. Top with a small amount of arugula, then serve with remaining arugula to the side.