Serves: 4
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 vegetables and sour cream mixture.
NUTRITION FACTS: 1 Serving: Calories 360 (Calories from Fat 200) Fat 22g (Saturated 8g) Cholesterol 150mg Sodium 1220mg Carbohydrate 31g (Dietary Fiber 4g) Protein 14g % DAILY VALUE: Vitamin A 28% Vitamin C 32% Calcium 18% Iron 18% DIET EXCHANGES: 1 Starch 1 High-Fat Meat 3 Vegetable 2 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ravioli with Pesto Cream recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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