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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.
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