Four Cheese Ravioli with Green Beans | CookOS

Four Cheese Ravioli with Green Beans

Name: Four Cheese Ravioli with Green Beans
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tray four cheese ravioli with marinara sauce; 5 oz green beans; 1-2 tbsp olive oil; 1/2-1 tsp salt; freshly ground pepper

Four cheese ravioli combines ricotta, mozzarella, Parmesan, and Pecorino Romano in a creamy filling, served with fresh green beans and marinara sauce for a restaurant-quality Italian dinner.

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tray four cheese ravioli with marinara sauce
5 oz green beans
1-2 tbsp olive oil
1/2-1 tsp salt
freshly ground pepper

5 Ingredients

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Instructions

1
For 2-servings: Remove plastic from ravioli dish and place in a Suvie pan.
2
Open green beans and add to a Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper.
3
For 4-servings: Open green beans into a bowl. Toss with 2 tbsp olive oil, 1 tsp salt and freshly ground pepper. Remove the plastic from raviolis and place each in the middle of a Suvie pan and evenly distribute green beans around the outside. Repeat with second ravioli and remainder of green beans.
4
For 2-servings, load ravioli into the top zone of Suvie and green beans into the bottom zone. For 4-servings, load identical pans into each zone. Input settings and cook now.
5
For 2 servings: Bottom Zone - Roast at 325°F for 15 minutes, Top Zone - Roast at 350°F for 30 minutes. For 4 servings: Both zones - Roast at 350°F for 30 minutes.
6
When cook is complete, divide raviolis and green beans between plates and season to taste with salt and pepper.

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Tips & Notes

Pro tips

Don't overcook the ravioli—pull it from boiling water as soon as it floats plus 1-2 minutes to preserve the delicate cheese filling and prevent bursting.
Toss ravioli gently with marinara sauce rather than dumping it; the gentle motion prevents tearing and ensures even sauce coating.
Cook green beans separately and add to the plate just before serving to maintain their bright color and crisp-tender texture.
Reserve 1/2 cup pasta water before draining—use it to thin the sauce if too thick, which helps it cling to the ravioli.

Substitutions

Ricotta → mascarpone (creamier) or cottage cheese (tangier)
Marinara sauce → pesto, brown butter with sage, or Alfredo sauce
Green beans → asparagus, zucchini, or spinach
Pecorino Romano → Grana Padano (milder) or extra Parmesan

Storage & make-ahead

Store cooked ravioli and green beans in separate airtight containers up to 3 days; reheat together gently in a skillet with a splash of water and olive oil.

Common Questions

Can I use frozen ravioli for this recipe?

Yes, frozen four cheese ravioli works perfectly and cooks in the same time. No thawing needed—add directly to boiling water and cook until they float plus 1-2 minutes.

How do I prevent the ravioli from sticking together?

Use plenty of salted water, stir gently within the first minute of cooking, and avoid crowding the pot. If making fresh, dust with semolina flour before cooking.

What's the best way to cook the green beans?

Sauté in olive oil over medium-high heat for 4-6 minutes until tender-crisp, seasoning with salt and pepper. This prevents them from becoming mushy.

Can I make this dish ahead of time?

Cook the ravioli and green beans separately, then store in airtight containers up to 3 days. Reheat gently in a skillet with a splash of water or oil to prevent drying.