Ravioli With Artichokes Leek Lemon Recipes

RAVIOLI ALFREDO WITH ARTICHOKES

Ravioli Alfredo with Artichokes image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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

Nutrition Facts : Calories 640 calorie, Fat 38 grams, SaturatedFat 22 grams, Cholesterol 150 milligrams, Sodium 1080 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams

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