Ravioli With Creamy Pesto

1. 1

   Heat oil in a 12-inch non-stick skillet over medium-high heat.

2. 2

   Cook the green beans and bell pepper in the oil for about 5 minutes, stirring frequently, until crisp-tender.

3. 3

   Stir in the tomatoes and salt.

4. 4

   Cook 3 minutes.

5. 5

   While the veggies are cooking, cook and drain the ravioli as directed on the package.

6. 6

   Mix together the sour cream, pesto and lemon zest in a small bowl.

7. 7

   Toss hot cooked ravioli with the veggies and sour cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.