Green Bean Alfredo with Cheese Ravioli

Green Bean Alfredo with Cheese Ravioli

Oxmoor House APRIL 2005

  • Yield: 6 servings


  • 1 (1-pound) package frozen cheese-filled ravioli
  • 3 tablespoons butter or margarine
  • 1 pound fresh green beans
  • 2 garlic cloves, pressed
  • 1/2 teaspoon chopped fresh rosemary
  • 1 1/2 cups whipping cream
  • 3/4 cup dry white wine or chicken broth
  • 3/4 teaspoon freshly ground pepper
  • 1/4 cup shredded Parmesan cheese
  • Garnish: fresh rosemary sprigs


Cook pasta according to package directions; keep warm.

Melt butter in a large nonstick skillet over medium-high heat; add green beans, garlic, and rosemary, and sauté 6 minutes or until beans are crisp-tender. Remove mixture, and set aside.

Add whipping cream to skillet, and bring to a boil, stirring constantly. Cook, stirring constantly, 10 minutes.

Return green bean mixture to skillet; add wine and pepper, and cook 5 minutes. Stir in 2 tablespoons cheese. Serve over ravioli, and sprinkle evenly with remaining 2 tablespoons cheese. Garnish, if desired.


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Green Bean Alfredo with Cheese Ravioli recipe