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
Preparation
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.
