Ravioli Alfredo with Artichokes

• 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.
2. Add the ravioli and cook as the label directs.
3. Reserve 1/2 cup cooking water, then drain.
4. Meanwhile, melt the butter in a large skillet over medium-high heat.
5. Add the shallot, artichoke hearts, 1/4 teaspoon salt and a few grinds of pepper.
6. Cook, stirring, until the artichokes are golden brown, about 5 minutes.
7. Add the wine and cook until mostly evaporated, about 1 minute.
8. Add the heavy cream and bring to a simmer.
9. Add the parmesan, peas and nutmeg.
10. Cook, stirring, until the sauce is thickened, about 1 minute.
11. Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine.
12. Season with salt and pepper.
13. Photograph by Charles Masters

kosher salt, mushroom, unsalted butter, shallot, freshly ground pepper, white wine, heavy cream, parmesan cheese, frozen peas, ground nutmeg, tarragon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ravioli-alfredo-with-artichokes.html (may not work)