Ravioli Alfredo with Artichokes
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 640 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 22 grams
- Cholesterol
- 150 milligrams
- Sodium
- 1080 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 5 grams
- Protein
- 22 grams
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 640 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 22 grams
- Cholesterol
- 150 milligrams
- Sodium
- 1080 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 5 grams
- Protein
- 22 grams
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.
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