Spring Ravioli with Pesto Cream
Recipe from Betty Crocker

Try a Betty Crocker pasta recipe.


Spring Ravioli with Pesto Cream

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Servings: 4 servings
Prep Time: 10 mins
Total Time:
Related Categories: Cheese Ravioli, Dinner, Ravioli, Vegetarian
 
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Ingredients
  • 2   teaspoons
    olive or vegetable oil
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  • 8   ounces
    green beans, cut into 1 1/2-inch pieces
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  • 1/2   medium
    yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
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  • 3   roma
    (plum) tomatoes, cut into 1/2-inch pieces (1 cup)
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  • 1/2   teaspoon
    salt
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  • 16   ounces
    frozen cheese-filled ravioli (from 24-ounce bag)
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  • 1/2   cup
    sour cream
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  • 3   tablespoons
    basil pesto
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  • 2   teaspoons
    grated lemon peel
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Directions
1.
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.
2.
While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
3.
Toss hot cooked ravioli with vegetable mixture and sour cream mixture.
Nutrition information
Calories 385 (Calories from Fat 215); Total Fat 24g (Saturated Fat 9g); Cholesterol 135mg; Sodium 1350mg; Total Carbohydrate 26g (Dietary Fiber 3g); Protein 16g. Daily Values: ; Iron 14%. Exchanges: 1 Vegetable; 2 Fat. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
The Original Toasted Ravioli
The Original Toasted Ravioli

To make these hot appetizers, bread and fry purchased ravioli, then make a homemade tomato sauce to dip them in.

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