Ravioli Alfredo with Artichokes

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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