Ravioli with Fresh Green Beans

In a large pot, bring 4 cups salted water (or two cups water, two cups chicken stock) to a boil. Add ravioli and cook according to package instructions.

In a large saute pan over medium heat, melt butter and add olive oil. Saute onions until they just begin to become translucent then add green beans, garlic and red pepper flakes. Cook until you can smell the garlic (2 – 5 minutes) and then lower the heat. If you find that your pan in too dry add a bit more olive oil.

When the ravioli are done, strain and add into saute pan. Raise heat to medium and cook for 5 minutes, stirring and tossing occasionally.

The green beans should not be cooked though, just heated. They will have a nice crunch to them to contrast the ravioli. You could use asparagus or broccoli rather than the green beans.

Serve with grated Parmesan.

You could also use 4 cups of chicken stock to cook the ravioli and reserve the stock then add all the sauteed ingredients into it to make a light soup!