Spring Ravioli with Pesto Cream

Spring Ravioli with Pesto Cream

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

Prep Time

10

Minutes

Total Time

18

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
For a lovely early summer supper, serve this meatless dish with wedges of melon, clusters of grapes and garlic breadsticks.
Variation
You can use 4 ounces of asparagus, cut into 1-inch pieces, and 4 ounces of snap pea pods instead of the green beans. This dish is delicious just as it is, but if you like, sprinkle the top with shredded Parmesan cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 385
    • (Calories from Fat 215),
  • Total Fat 24g
    • (Saturated Fat 9g,),
  • Cholesterol 135mg;
  • Sodium 1350mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 3g,
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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