Cook Time: 20 min. more to finish Makes 3-4 servings
2 tsp olive oil 8 oz. fresh green beans, cut in 1 1/2" pieces 1/2 c medium yellow bell pepper, cut in 1/2" pieces 3 plum (Roma) tomatoes, diced 1/3 c olives - green, black or both 1/2 tsp salt 16 oz frozen, cheese-filled ravioli 1/2 c sour cream 3 Tbsp basil pesto (Buitoni is a good brand to use.) 1 tsp lemon juice from fresh lemon + save lemon to squeeze more juice on indiv. servings 1. Put ravioli on to boil according to package instructions. 2. In 12 in. non-stick skillet, heat oil over med-high heat. Cook green beans & bell pepper in oil about 5 minutes, stirring frequently until crisp-tender. Stir in tomatoes, olives & salt. Cook about 3 minutes. 3. In small bowl, mix sour cream, basil pesto & lemon juice. 4. Drain ravioli & return it to saucepan. Toss ravioli, vegetable mixture & sour cream mixture. Squeeze some fresh lemon juice over individual servings, if desired, for final touch. 5. Serve with garlic bread & olive oil w/ dipping spices & Caesar salad.
Mom, wife, photographer, crafter, journal-keeper...probably in that order! Live in the mid-South but long to be near the ocean & an IKEA...love to read, paint, photograph everyday moments, travel, watch old re-runs on tv, cook, explore, stitch and write. I'm a list-maker as you'll soon see. I wish I was organized but that dream still eludes me! I cherish alone time & sometimes even crave it. Time spent with my family on Hwy. 30-A in Florida is when I'm at my happiest. I enjoy blogging and I hope you find a little something here that keeps you coming back...