Kids love pasta, and you'll love this two-pot dish. Set aside prepared cheese ravioli while you sauté green beans with garlic and rosemary, and then prepare a creamy Alfredo sauce to top it all. If your children are feeling adventurous, add some peas and carrots as well.

Recipe by Southern Living August 2001

Gallery

Recipe Summary

prep:
20 mins
cook:
23 mins
total:
43 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; keep warm.

    Advertisement
  • 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.

Advertisement
Advertisement