Artichoke Ravioli in Alfredo Sauce

Ingredients:

• 2 packages of 250g mushroom agnolotti or other ravioli
• 4 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 1 package (250 g) frozen artichoke hearts, thawed
• 1/4 cup dry white wine
• 0.5 cups heavy cream
• 0.5 cup grated Parmesan (about 30 g)
• 0.5 cup frozen green peas, defrosted
• A pinch of ground nutmeg
• 2 tablespoons chopped fresh tarragon

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the ravioli and cook according to package directions. Remove 0.5 cups of water and drain the ravioli in a colander.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallots, artichoke hearts, 1/4 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes.
3. Add the wine and cook until almost completely evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the Parmesan, green peas, and nutmeg. Cook, stirring, until the sauce thickens, about 1 minute.
4. Add the ravioli, tarragon, and pasta water to the pan. Stir gently until the sauce is smooth. Season with salt and pepper to taste.