National Ravioli Day: Let's Celebrate with Betty Crocker

Picture taken with my iphone from my Betty Crocker cookbook
 I am sure you all have been anxiously awaiting the national recognition of ravioli {wink, wink}, so I know just the thing to celebrate! Here is a very yummy ravioli recipe from Betty Crocker. I'm sure it can be found online, but I am copying this from my old fashioned hard copy cookbook. The best thing about it, is that it's fast!
Ravioli & Vegetables with Pesto Cream 

Prep: 10 min
Cook: 8 Min
Makes 4 servings

2 teaspoons olive or vegetable oil
8 oz 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 oz frozen cheese-filled ravioli (from 24 oz bag)
1/2 cup sour cream
3 tablespoons basil pesto
2 teaspoons grated lemon peel

1. In 12-inch nonstick skillet, heat oil 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. Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, basil pesto and lemon peel.

3. Drain ravioli; return to saucepan. Toss ravioli, vegetable mixture, and sour cream mixture.

Enjoy!
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