2 teaspoons olive or vegetable oil
8 oz fresh green beans, cut into 1 1/2-inch pieces
1/2 medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
3 Roma tomatoes, cut into 1/2-inch pieces (1 cup)
1/2 teaspoon salt
16 oz frozen cheese-filled ravioli (from 24-oz bag)
1/2 cup sour cream
3 tablespoons basil pesto
2 teaspoons grated lemon peel
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.
Recipe shared from: http://www.bettycrocker.com/recipes/ravioli-and-vegetables-with-pesto-cream/896fc0c2-8845-47dc-b4e7-a7c20c6f72a2