Artichoke Pesto Ravioli

Tonight's dinner, a made-up recipe inspired by a dish I had at Louisiana Pizza Kitchen a couple of months ago...

Artichoke Pesto Ravioli

1 20 oz package cheese ravioli
1 Tbsp olive oil
1 shallot, diced
6-8 baby portabella mushrooms, thinly sliced
1 clove garlic, minced
1 can quartered artichoke hearts, drained and well-rinsed
1 cube frozen pesto (thawed) or 3 Tbsp jarred pesto
zest of 1 lemon
½ to 1 cup half and half or heavy cream

Heat a large pot of salted water to boiling, then cook ravioli according to package directions.

Meanwhile, heat olive oil in a skillet over medium-high heat. Add shallot and cook for 2 minutes until beginning to soften, then add mushrooms and cook for 2 minutes more. Add garlic, toss to combine, and salt all vegetables to taste. Cook another minute or so, then add artichoke hearts, pesto, and lemon zest, and stir to combine. Add half and half to vegetable mixture, cover and reduce heat to medium-low, and simmer a few minutes until slightly thickened. Keep warm until ravioli are ready, then toss cooked ravioli with sauce and vegetables. Simmer a few minutes longer if sauce is still too thin. Top with cheese if desired (though it really isn't necessary), and serve immediately with lots of good bread. Give extra artichokes to your spouse if s/he likes them more than you do, because there are a lot in there.

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Sounds delicious!
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