Ravioli in Browned Butter Sauce

START TO FINISH: 20 minutes MAKES 4 servings

2 9-ounce packages refrigerated four-cheese ravioli

8 ounces fresh green beans, trimmed and cut into 2-inch pieces (2 cups)

1⁄4 cup butter

1 tablespoon snipped fresh sage

1⁄2 cup crumbled Gorgonzola or other blue cheese (2 ounces)

1⁄2 cup whipping cream

1⁄2 cup milk


Ground black pepper

Fresh sage leaves

1 Cook ravioli and green beans according to the package directions for ravioli; drain. Return ravioli mixture to hot pan.

2 Meanwhile, for sauce, in a large skillet heat butter until melted. Add snipped sage; cook and stir until butter is lightly browned. Stir in cheese and cream. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until mixture is thickened and cheese is melted, stirring frequently. Whisk in milk. Cook about 2 minutes more or until mixture is slightly thickened, whisking frequently.

3 Stir cooked ravioli mixture into sauce. Season to taste with salt and pepper. Garnish each serving with sage leaves.

PER SERVING: 623 cal., 33 g total fat (21 g sat. fat), 137 mg chol., 1,014 mg sodium, 60 g carb., 5 g fiber, 23 g pro.