Serves 4
Directions
Bring a large pot of water to a boil for cooking the pasta. Cook the raviolis according to package directions.
Meanwhile, in a large pan, heat the 2 tablespoons of butter over medium heat. Add the onion, mushrooms, red pepper and proscuitto, cooking until the onion is translucent and the pepper has softened, about 5 minutes.
Add the artichoke hearts, the wine and the chicken stock. Continue cooking until the liquid reduces by half, about 5 minutes more. Reduce the heat and add the cold chunks of butter and the parsley. Taste and season with salt and pepper as desired.
Scoop the raviolis from the pot into the pan with the sauce. Coat the raviolis with the sauce and serve, dividing the sauce and vegetables evenly among the servings.