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.