GREEN BEAN ALFREDO WITH CHEESE RAVIOLI
 
 
 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.
 
 Yield: 6 servings.
 
 Prep: 20 min., Cook: 23 min.