Ravioli with Pesto Cream Sauce

The Date: 31 January 2012

The Occasion: Easy weeknight meal.

The Recipe: From a 2010 Betty Crocker Annual Recipes cookbook.

How it Went: Great. This is really simple, and makes an all-in-one meal. You can easily swap the vegetables in the recipe for what you like or have on hand. I skipped tomatoes and used carrots instead, but you could use plum tomatoes if you like. Sometimes I've used onion too. The green beans are really good, though.

What You Need:
frozen ravioli
olive oil
bell pepper
green beans (fresh or frozen)
carrots
salt
sour cream
pesto
lemon

Your Turn:
Heat a few tablespoons of olive oil in a skillet and cook 1/2 sliced bell pepper (any color), 3/4 C sliced carrots, and 1 C green beans (fresh or frozen, about two handfuls), stirring frequently until tender. Add 1/2 tsp salt and stir.

Meanwhile, cook 1 package (16 oz) frozen ravioli as directed.

Mix 1/2 C sour cream, 1&1/2 T pesto, and 1/2 tsp grated lemon peel.

Toss hot cooked ravioli with vegetables and pesto cream sauce.