Craving a restaurant-quality meal that’s ready in a flash? This 20-minute Four-Cheese Ravioli is your answer! We’re talking pillowy, cheese-stuffed pasta and crisp green beans, all swimming in a luxuriously creamy sage brown butter sauce with a tangy kick of Gorgonzola. It’s the ultimate weeknight indulgence that tastes like you spent hours in the kitchen. Let’s get cooking!
Ingredients
• 18 ounces / 510 g refrigerated four-cheese ravioli
• 8 ounces / 225 g fresh green beans, trimmed and cut into 2-inch / 5 cm pieces
• 1/4 cup / 57 g butter
• 1 tablespoon snipped fresh sage
• 1/2 cup / 57 g crumbled Gorgonzola or other blue cheese
• 1/2 cup / 120 ml whipping cream
• 1/2 cup / 120 ml milk
• Salt, to taste
• Ground black pepper, to taste
• Fresh sage leaves, for garnish
Instructions
1. Cook the ravioli and green beans in a large pot of boiling, salted water according to the ravioli package . Drain well and return the mixture to the hot pot to keep warm.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the snipped sage and cook, stirring constantly, until the butter begins to foam, turn a light brown color, and smell nutty, about 1-2 minutes.
3. Stir in the crumbled Gorgonzola and whipping cream. Bring the sauce to a boil, then immediately reduce the heat to low. Simmer for about 2 minutes, stirring frequently, until the cheese is completely melted and the sauce has thickened.
4. Whisk in the milk and continue to cook for 2 more minutes, whisking often, until the sauce is smooth and has slightly thickened.
5. Gently add the cooked ravioli and green beans to the skillet with the sauce. Toss carefully to coat everything. Season to taste with salt and freshly ground black pepper.
6. Divide among four plates and garnish with fresh sage leaves before serving.
Nutritional Information
• 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.
Pro Tips
• Watch the butter carefully as it browns; it can go from perfectly nutty to burnt in seconds. As soon as you see golden-brown specks and smell a nutty aroma, move on to the next step.
• Not a fan of blue cheese? Crumbled feta, grated Parmesan, or even a soft goat cheese would be delicious substitutes for the Gorgonzola.
• Reserve about 1/2 cup of the pasta water before draining. If your sauce gets too thick, you can whisk in a splash of the starchy water to loosen it to the perfect consistency.
FAQ
Q: How can I add more protein to this vegetarian ravioli dish
A: This dish already provides a good amount of protein from the cheese and pasta. To boost it further, consider adding a handful of toasted walnuts or pine nuts for a delightful crunch and extra plant-based protein. Serving it alongside a simple side salad with chickpeas would also increase the protein content.
Q: Can I make this four-cheese ravioli recipe vegan
A: Yes, with a few key substitutions. Use a plant-based four-cheese ravioli, vegan butter, and a full-fat oat milk or cashew cream in place of the dairy cream and milk. For the Gorgonzola, look for a vegan blue cheese alternative or simply omit it and add a tablespoon of nutritional yeast for a savory, cheesy flavor.
Q: What is the best way to store and reheat leftovers
A: Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over low heat. Add a splash of milk or water to loosen the sauce and restore its creamy consistency as it warms up.
Q: Are there other vegetables I can use instead of green beans
A: Absolutely! This recipe is very versatile. Feel free to substitute the green beans with an equal amount of steamed asparagus tips, sautéed mushrooms, or wilted spinach. Peas also work wonderfully and can be cooked in the same pot along with the ravioli.
