Name: Ravioli Alfredo with Artichokes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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.