Spinach Ravioli With Bell Pepper Cream Sauce

• 1 8- to 9-ounce package refrigerated vegetable-filled ravioli
• 1 1/2 tablespoons butter
• 1/4 cup chopped pecans
• 1/3 cup finely chopped shallots
• 2 bell peppers 1 yellow 1 orange
• 2 large handfuls of fresh spinach
• zest from one lemon
• 3/4 cup dry white wine
• 2/3 cup whipping cream
• 1/4 teaspoon kosher salt
• Parmesan cheese shavings

1. Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
2. Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and peppers to same skillet. You may need to add more butter. Saute until fragrant and peppers are soft, about 10 minutes. Add salt. Add spinach and saute until incorporated, about 3 minutes.Add wine and cream. Add lemon zest. Increase heat and gently boil until sauce is reduced to generous 3/4 cup, about 7-10 minutes.
3. Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

butter, pecans, shallots, bell peppers, fresh spinach, zest from, white wine, whipping cream, kosher salt, parmesan cheese shavings

Taken from www.epicurious.com/recipes/member/views/spinach-ravioli-with-bell-pepper-cream-sauce-50155741 (may not work)