Ravioli With Creamy Pesto

• 2 teaspoons olive oil or 2 teaspoons vegetable oil
• 8 ounces green beans, cut into 1 1/2 inch pieces
• 12 medium yellow bell pepper, cut into 1/2 inch pieces
• 3 roma tomatoes, cut into 1/2 inch pieces
• 12 teaspoon salt
• 16 ounces frozen cheese ravioli
• 12 cup sour cream
• 3 tablespoons basil pesto
• 2 teaspoons grated lemons, zest of

1. Heat oil in a 12-inch non-stick skillet over medium-high heat.
2. Cook the green beans and bell pepper in the oil for about 5 minutes, stirring frequently, until crisp-tender.
3. Stir in the tomatoes and salt.
4. Cook 3 minutes.
5. While the veggies are cooking, cook and drain the ravioli as directed on the package.
6. Mix together the sour cream, pesto and lemon zest in a small bowl.
7. Toss hot cooked ravioli with the veggies and sour cream mixture.

olive oil, green beans, yellow bell pepper, roma tomatoes, salt, frozen cheese, sour cream, basil pesto, grated lemons

Taken from www.food.com/recipe/ravioli-with-creamy-pesto-94672 (may not work)