Instructions: 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 tablespoons cheese. Serve over ravioli, and sprinkle evenly with remaining 2 tablespoons cheese. Garnish, if desired.

This recipe yields 6 servings.

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