Ramp and Wild Mushroom With Tarragon and Lemon Cream Sauce

• 8 ounces Ramp and Wild Mushroom Ravioli (Nicola's Pasta Fresca)

• 2 teaspoons olive oil

• 1/2 shallot, minced

• 1 clove garlic, thinly sliced

• 2/3 cup white wine

• 2/3 cup chicken stock

• 1/2 Cup Heavy Cream

• 2 teaspoons chopped fresh tarragon (or 3/4 teaspoon dried crushed tarragon)

• Zest of 1/2 lemon

• Juice of 1/2 lemon

1.  While ravioli is cooking, sauté the minced shallot and garlic in the olive oil in a medium pan, then add the white wine to the pan and simmer for 2 minutes.
2.  Add the chicken stock, the tarragon, and lemon juice, and simmer for 2 minutes longer.  
3.  Add the heavy cream and simmer until the sauce reduces slightly.  If you want a thicker sauce, you can add a 1/4 teaspoon of cornstarch mixed with cold water.  
4.  Toss the cooked ravioli into the pan and sauté for a few minutes, then sprinkle the lemon zest over the ravioli before serving.

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