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

 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.

3

tablespoons basil pesto

2

teaspoons grated lemon peel