Spinach & Artichoke Ravioli with Roasted Vegetables and Tarragon Cream Sauce

INGREDIENTS

cubed (1/2-inch) carrots

1 cup

Cubed (1/2-inch) parsnips

1 cup

Fennel

2 tbsp

Tarragon, fresh leaves

package Buitoni refrigerated spinach & artichoke ravioli

Black pepper, Fresh ground

1/4 tsp

Kosher salt

1 tbsp

Olive oil, extra virgin

1/4 cup

Half-and-half

BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)