INGREDIENTS
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Kosher salt
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2 9-ounce packages mushroom ravioli
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Freshly ground pepper
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4 tablespoons unsalted butter
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1/2 cup heavy cream
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1 cup frozen peas, thawed
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1/2 cup grated parmesan cheese
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Pinch of freshly grated nutmeg
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2 tablespoons chopped fresh parsley