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Spring Ravioli with Pesto Cream

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By Betty Crocker Kitchens
Updated Mar 16, 2012
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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
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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

  • Step 
    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.
  • Step 
    2
    While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
  • Step 
    3
    Toss 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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