Monday, April 23, 2012

Monday's Menu: Spring Ravioli with Pesto Cream


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


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.
While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
Toss hot cooked ravioli with vegetable mixture and sour cream mixture.


No comments:

Post a Comment