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Ravioli and Vegetables with Pesto Cream

Ravioli and Vegetables with Pesto Cream
  • Prep 20 min
  • Total 20 min
  • Servings 4
Perfect for a busy weeknight, this fabulous pasta dish can be on the table in 20 minutes!
September 8, 2011

Ingredients

  • 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 basil pesto
  • 2 teaspoons grated lemon peel

Steps

  • 1
    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.
  • 2
    Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
  • 3
    Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.

No nutrition information available for this recipe
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