Ravioli Alfredo with Artichokes

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 2 9 -ounce packages mushroom agnolotti or other ravioli
  • 4 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 1 9 -ounce package frozen artichoke hearts, thawed
  • Freshly ground pepper
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 1/2 cup frozen peas, thawed
  • Pinch of ground nutmeg
  • 2 tablespoons chopped fresh tarragon
Directions
  • Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, artichoke hearts, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes. Add the wine and cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the parmesan, peas and nutmeg. Cook, stirring, until the sauce is thickened, about 1 minute.

  • Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine. Season with salt and pepper.

  • Photograph by Charles Masters


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