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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!
Updated July 28, 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
135mg
45%
Sodium
1350mg
56%
Potassium
340mg
10%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
12%
Sugars
5g
Protein
16g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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