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.