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Shrimp and Artichoke Ravioli with Tarragon Sauce Recipe

A Shrimp and Artichoke Ravioli with Tarragon Sauce Recipe

4 servings



8 ounces finely chopped, peeled, deveined shrimp

1 can artichoke hearts, drained, finely chopped

1 clove garlic, minced

1/4 teaspoon ground nutmeg

3 tablespoons water

32 wonton wrappers


Tarragon Sauce:

2 medium shallots or green onions, finely chopped

1 tablespoon finely chopped fresh or 1/2 teaspoon dried tarragon leaves

1 1/2 cups reduced-sodium chicken broth, divided

1 tablespoon flour

1/4 teaspoon salt

1/8 teaspoon white pepper


Cook shrimp, artichoke hearts, garlic, nutmeg, and water in lightly greased large skillet over medium heat until shrimp are cooked and pink, about 5 minutes. Spoon about 2 teaspoons shrimp mixture on wonton wrapper, brush edges or wrapper with  water. Top with second wonton wrapper and press edges together to seal. Repeat with remaining wonton wrappers and shrimp mixture.


Add 6 ravioli to 2 quarts boiling water in large saucepan, reduce heat and simmer, uncovered, until ravioli float to the surface and are al dente, 3 to 4 minutes. Remove with slotted spoon. Repeat with remaining ravioli. Serve with Tarragon Sauce.


Tarragon Sauce:

Heat shallots, tarragon, and 1/2 cup chicken broth to boiling in small saucepan, reduce heat and simmer, uncovered, until mixture is reduced to 1/4 cup. Whisk in combined remaining ingredients; heat to boiling, whisking until thickened, about 1 minute (sauce will be thin).

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