Monday, January 3, 2011

Ravioli & Vegetables With Pesto Cream Sauce

Prep time: 20 min.
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.

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