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Spring Ravioli

Kraft Memeber Recipe
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Makes: 8 servings, 1 cup Total Time: 20 min
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 2 teaspoons vegetable oil
  • 1 cup fresh green beans, cut into 1 1/2 inch pieces
  • 1 small yellow bell pepper, cut into 1/2 inch pieces
  • 1 (14.5 ounce) can Red Gold Diced Tomatoes with Basil, Garlic & Oregano
  • 1/2 teaspoon salt
  • 1 (16 ounce) package cheese filled ravioli
  • 1/2 cup sour cream
  • 3 tablespoons basil pesto
  • 2 teaspoon grated lemon peel
make it
In a large skillet heat the oil over medium heat. Cook green beans and pepper in oil for 5 minutes or until crisp-tender. Stir in Red Gold Diced Tomatoes with Basil, Garlic & Oregano and salt; cook for 3 minutes.

Cook ravioli according to package directions and drain.

In a small bowl combine sour cream, pesto and grated lemon peel.

In the skillet toss together the ravioli, vegetable mixture and sour cream mixture.
Sprinkle ravioli with shredded parmesan cheese for added flavor. You can use 4 ounces of asparagus, cut into 1-inch pieces and 4 ounces of snap pea pods instead of green beans. Add wedges of melon, clusters or grapes and garlic breadsticks to quickly round out this colorful meal.
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