Recipe by Oxmoor House April 2005

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Yield:
6 servings
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Ingredients

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Directions

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  • Cook pasta according to package directions; keep warm.

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  • 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.

Source

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