Directions:

Fill a large pot with water and bring to a boil.

Sprinkle a generous amount of salt into the water and add ravioli. Stir.

Boil ravioli for 7 to 9 minutes. Drain and gently toss with a small amount of olive oil.

Melt butter in a large sauté pan over medium-high heat. Add shallot and garlic and sauté for 5 minutes. Season with salt and pepper.

Add tarragon and chives and sauté for an additional minute.

Deglaze pan with the wine and reduce until most of the liquid has evaporated.

Pour cream into the pan and reduce the heat to medium. Season with salt and pepper.

Allow sauce to simmer, until reduced by half, about 4 minutes.

Add cook ravioli to the sauce and gently toss together.

Top with freshly grated parmesan, tarragon and chives.