Ravioli Alfredo with Artichokes

Ravioli Alfredo for the win!  All three of my kids loved this tonight.  I saw a similar recipe in a Food Network Magazine and adapted this to the ingredients I had on hand.  It turned out great, and only took me 20 minutes to repair!  That’s a WIN-WIN!!!!
RAVIOLI ALFREDO WITH ARTICHOKES

Ingredients:

  • Kosher salt
  • ~18 oz packaged ravioli- I used cheese, but mushroom would be good
  • 4 Tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 1 9-oz can artichoke hearts, rinsed (original recipe called for frozen artichoke hearts but I couldn’t find them)
  • freshly ground pepper
  • 1/4 chicken broth (original recipe called for 1/4 white wine which I would probably love and my kids not so much)
  • 1/2 C heavy cream
  • 1/2 grated parmesan cheese
  • 1/2 C frozen peas, thawed
  • pinch of ground nutmeg
  • 2 Tbsp chopped fresh basil (original recipe called for fresh tarragon)

Directions:

  1.  Bring large pot of salted water to a boil.  Add the ravioli and cook as the label directs.  Reserve 1/2 C cooking water, then drain.
  2. Meanwhile, melt the butter in a large skillet over medium-high heat.  Add the shallot, artichoke hearts, 1/4 tsp salt and a few grinds of pepper.  Cook, stirring, until the artichokes are golden brown, about 5 minutes.  Add the broth/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 reserved cooking water to the skillet and gently stir to combine; then add ravioli and basil or tarragon stirring again.  Season with salt and pepper.

 

 

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