Spring Ravioli with Pesto Cream

Name: Spring Ravioli with Pesto Cream
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps basil pesto; 454 grams frozen cheese-filled ravioli (from 24-ounce bag); 227 grams green beans, cut into 1 1/2-inch pieces; 2 teaspoons grated lemon peel; 3 roma (plum) tomatoes, cut into 1/2-inch pieces (1 cup); 1 teaspoons salt; 118 milliliters sour cream; 2 teaspoons olive or vegetable oil; 1 mediums yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)

You can never have too many main course recipes, so give Spring Ravioli with Pesto Cream a try. One serving contains 524 calories, 19g of protein, and 25g of fat. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 18 minutes. It can be enjoyed any time, but it is especially good for Spring. Head to the store and pick up salt, cheese-filled ravioli, bell pepper, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

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.

Ingredients you will need

Bell Pepper

Green Beans

Tomato

Salt

Cooking Oil

Equipment you will use

Frying Pan

While vegetables are cooking, cook and drain ravioli as directed on package.

Ingredients you will need

Vegetable

Ravioli

Mix sour cream, pesto and lemon peel in small bowl.

Ingredients you will need

Lemon Peel

Sour Cream

Pesto

Equipment you will use

Bowl

Toss hot cooked ravioli with vegetable mixture and sour cream mixture.

Ingredients you will need

Sour Cream

Vegetable

Ravioli

Equipment

Frying Pan

Bowl

Ingredients

Servings:

3Tbsps

basil pesto 454grams

frozen cheese-filled ravioli (from 24-ounce bag)227grams

green beans, cut into 1 1/2-inch pieces 2teaspoons

grated lemon peel 3

roma (plum) tomatoes, cut into 1/2-inch pieces (1 cup)1teaspoons

salt 118milliliters

sour cream 2teaspoons

olive or vegetable oil 1mediums

yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)

Recommended wine: Chianti, Trebbiano, Verdicchio

Ravioli can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.