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Ravioli Alfredo with Artichokes

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine. Season with salt and pepper.