Name: Spring Ravioli with Pesto Cream
Prep time: 10 min
Total time: 18 min
Yield: 1
Cuisine: italian
Ingredients: 2 teaspoons olive or vegetable oil; 8 ounces 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 (plum) tomatoes, cut into 1/2-inch pieces (1 cup); 1/2 teaspoon salt; 16 ounces frozen cheese-filled ravioli (from 24-ounce bag); 1/2 cup sour cream; 3 tablespoons basil pesto; 2 teaspoons grated lemon peel

Spring Ravioli with Pesto Cream

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Prep Time:
10 minutes

Total Time:
18 minutes

Elevate dinner with hot spring ravioli tossed in a creamy vegetable sauce.

Ingredients:

2 teaspoons olive or vegetable oil
8 ounces 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 (plum) tomatoes, cut into 1/2-inch pieces (1 cup)
16 ounces frozen cheese-filled ravioli (from 24-ounce bag)
3 tablespoons basil pesto
2 teaspoons grated lemon peel

Instructions:

In a large nonstick skillet, heat oil over medium-high heat. Sauté green beans and bell pepper for about 5 minutes, stirring often, until crisp-tender. Add tomatoes and salt, then cook for an additional 3 minutes.
While the vegetables are cooking, prepare and drain the ravioli according to the package instructions. Combine sour cream, pesto, and lemon peel in a small bowl.
Combine the hot cooked ravioli with the vegetable mixture and sour cream mixture, ensuring everything is well coated.

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