Spring Ravioli with Pesto Cream Recipe
Toss this hot spring ravioli with vegetable and sour cream mixture that’s perfect for a dinner.
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Cooking tools:
- Microplane
- Stove
- Pot
- Colander
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Slotted spoon
- Measuring spoon
- Serving bowl
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
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