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Spring Ravioli with Pesto Cream

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Spring Ravioli with Pesto Cream
  • Prep 10 min
  • Total 18 min
  • Servings 4
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Toss this hot spring ravioli with vegetable and sour cream mixture that’s perfect for a dinner.
Updated Mar 16, 2012

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a lovely early summer supper, serve this meatless dish with wedges of melon, clusters of grapes and garlic breadsticks.
  • tip 2
    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

385 Calories, 24g Total Fat, 16g Protein, 26g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
14%
14%
Exchanges:
1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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