Thursday, July 12, 2012

Ravioli and Vegetables in a Pesto Cream Sauce


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 plum (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 purchased 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: