Green Bean Alfredo with Cheese Ravioli

1 (1-pound) package frozen cheese-filled ravioli
3 Tbsp butter or margarine
1 pound fresh green beans (I used canned and it tasted delish)
2 garlic cloves, pressed
1/2 tsp chopped fresh rosemary
1 1/2 cups whipping cream
3/4 cup dry white wine or chicken broth
3/4 tsp freshly ground pepper (this seemed a bit too much, so I sprinkled pepper to taste)
1/4 cup (1 ounce) shredded Parmesan cheese

* 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 saute 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 Tbsp cheese. Serve over ravioli, and sprinkle evenly with remaining 2 Tbsp cheese.

Yield: 6 servings

courtesy of Southern Living Our Readers Top-Rated Recipes