Artichoke filled raviolis with a lemon garlic cream sauce

Boil raviolis in a large stock pot for no longer than 3 minutes or just until they start to float.

In the meantime it in a large deep saute pan combine all of the ingredients EXCEPT for cayenne pepper, Parmesan cheese and lemon zest.

Once cream and ingredients have come to a boil reduce heat and simmer until liquid begins to slightly thicken.

At this point add the raviolis to creamed mixture and simmer 1 to 2 minutes.

Remove from heat and add the lemon zest the cayenne pepper and the Parmesan cheese over the top of dish.