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