SPRING RAVIOLI WITH PESTO CREAM

Spring Ravioli with Pesto Cream image

Toss this hot spring ravioli with vegetable and sour cream mixture that's perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 18m

Yield 4

Number Of Ingredients 9

Previous Next

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

Steps:

Heat oil in 12-inch nonstick skillet 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.
While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
Toss hot cooked ravioli with vegetable mixture and sour cream mixture.

Nutrition Facts : Calories 385, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg