Toss this hot spring ravioli with vegetable and sour cream mixture that’s perfect for a dinner.
Spring Ravioli with Pesto Cream
- Prep Time 10 min
- Total 18 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
-
Step3Toss hot cooked ravioli with vegetable mixture and sour cream mixture.
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;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved